Homemade Dark Chocolate Covered Honeycomb

Line an 8x8-inch dish with parchment paper.

Add Raw Sugar (3/4 cup), Honey (2 Tbsp) and Water (2 Tbsp) to small sauce pan. Cook over low heat until sugar dissolves, stirring frequently.

Increase heat to medium and bring mixture to a boil. You’ll cook mixture at a low boil it turns a honey caramel color, this takes about 8 minutes. You’ll want to watch it carefully to make sure it doesn’t burn. Removed it sooner rather than later once it reaches a light golden caramel color. If you have a candy thermometer, this should happen at about 300 degrees F (150 degrees C).

Once desired color is reached, remove from heat, and immediately stir in Baking Soda (1 tsp), whisking quickly but gently as the mixture grows in size. Pour into a parchment lined dish and allow to fully cool until you are able to crack or cut into pieces.

While honeycomb cools, add Dark Chocolate Chips (1 1/2 cups) to a microwave oven in 30-second intervals, stirring after each, until a smooth consistency is reached.

Once the chocolate is ready, use a spoon to dip honeycomb pieces, then set on wax paper and allow to fully cool and chocolate hardens. Enjoy! Store in an airtight container at room temperature.