Line an 8x8-inch dish with parchment paper.
Raw Sugar (3/4 cup)
Honey (2 Tbsp)
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 (1/2 Tbsp)
, 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.