Honeycomb. Sponge candy. Whatever you call it, call it teeth-sinkable deliciousness! The chocolate-covered honeycomb was one of my favorite candies to get at the local candy store while growing up (along with every other candy. Literally. I’m not even kidding. Hey, I was a kid–who didn’t love candy?!) It’s been years since I have tasted Honeycomb and when I made a recent trip to the Wonka Factory* I was reminded of them and I knew I had to make it for MoFo…an actual homemade vegan “Honeycomb.”

*I didn’t really visit the Wonka Factory.

The best part of this recipe? It’s but a prelude to BUTTERFINGERS! Yes, I know that I already have a recipe for that, but believe me when I say that the upcoming recreation of Butterfingers is new and improved. Hold yo’ horsies folks. You gotta get through this Homemade Vegan Honeycomb recipe first. I hope that isn’t too difficult a thing to ask. I hope not because these are just as delicious.

And trust me when I say it’s simple to make. I know that most people cringe when they see the words candy thermometer and wake away from even trying. I’m destined to get everyone’s thermometer out and start making candy. So like I said, this really is easy to do. But don’t take my word for it. Test it out yourself.

Homemade Vegan Honeycomb ★ ★ ★ ★ ★ 5 from 2 reviews Author: Fork & Beans

Cook Time: Cook Time: 7

Total Time: Total Time: 30

Yield: Yield: 20 1 x Print Pin Scale 1x 2x 3x Ingredients 1/3 c. vegan butter

c. vegan butter 1/3 c. light corn syrup

c. light corn syrup 2/3 c. vegan sugar (I like Zulka sugar)

c. vegan sugar (I like Zulka sugar) 3 Tb. water

Tb. water 2 1/2 tsp . baking soda (no clumps) Instructions In a 8×8 glass pan, line with parchment paper. Set aside. On medium heat, combine all of the ingredients together except for the baking soda in a deep saucepan (keep in mind that when you eventually mix it in, the baking soda will make the recipe explode like lava–this is why you want a deep pot). Be sure to stir continuously. Once the sugar dissolves, turn heat up to medium-high heat until the mixture begins to boil. Do not stir at this point. Allow to boil for 5-7 minutes. It will be tempting to walk away but don’t! After the 5 minute mark, the candy’s temp will spike and you will burn it if you do not keep an eye on it. Once the mixture becomes a golden caramel color, immediately whisk in the baking soda until completely mixed in. Watch the science experiment begin! Place into the parchment paper-lined pan and allow to cool down and set for 30 minutes. Do not touch! Those air pockets are imperative for the texture in this candy. Break with a knife once it sets and coat with melted chocolate if you desire.

Careful for the flies…