These crispy candies are lightly flavored with the natural sweetener and mimic a honeycomb structure.
Chocolate-Drizzled Honeycomb Candy
Makes about 24 (2-inch) pieces
- 1 cup sugar
- ½ cup cold water
- 3 tablespoons light corn syrup
- 3 tablespoons honey
- 2 teaspoons bourbon
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 2 teaspoons baking soda, sifted
- 4 ounces dark chocolate melting wafers
- ½ teaspoon all-vegetable shortening
- Line a rimmed baking sheet with parchment paper; lightly spray with baking spray with flour.
- In a 7-quart stockpot, stir together sugar, ½ cup cold water, corn syrup, honey, bourbon, vanilla, and salt until well combined. Bring to a boil, without stirring, over medium-high heat. Cook, without stirring, until a candy thermometer registers 308° to 310°.
- Remove pot from heat. Whisk in baking soda until well combined. (Mixture will bubble up significantly.) Once sugar mixture stops bubbling up and turns a light golden color, pour onto prepared pan. (Do not spread.) Let cool completely, about 15 minutes; break into 2-inch pieces.
- In a medium microwave-safe bowl, microwave chocolate and shortening on high in 10-second intervals, stirring between each, until melted and smooth.
- Transfer chocolate mixture to a small piping or resealable plastic bag (cut a ¼-inch hole in corner of plastic bag). Drizzle chocolate mixture on, honeycomb candy; let stand until set, about 10 minutes.
KITCHEN TIP: If you’d like to skip the bourbon, substitute an equal amount of vanilla extract.