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1
Prepare a rimmed baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
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2
Combine the sugar, corn syrup, honey, and 1/4 cup water in a large saucepan.
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3
You want to use a saucepan large enough so that the mixture can triple in size and still be safely contained.
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4
Stir the ingredients together until the sugar is completely moistened.
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5
Using a wet pastry brush, wipe the sides of the saucepan to remove any stray sugar crystals.
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6
Insert a candy thermometer and cook the mixture over medium-high heat, without stirring, until the temperature reaches 300F.
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7
Once the candy is at the proper temperature, remove it from the heat and add the baking soda all at once.
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8
Immediately whisk the candy to incorporate the baking soda, and be carefulit will foam up a great deal!
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9
As soon as the baking soda is incorporated, pour the candy carefully onto the prepared sheet.
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10
Allow it to cool and harden completely, then break it into small pieces.
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11
Honeycomb can be eaten as-is, or you can dip it in chocolate:
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12
Combine the chocolate and shortening in a microwave-safe bowl, and microwave it to melt the chocolate completely, stirring every minute.
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13
Note that the amount of chocolate required may vary depending on how thick you made your honeycomb and how many pieces you made.
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14
Using two forks, dip the individual pieces in chocolate so that they are completely covered, and replace them on the baking sheet.
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15
Repeat with remaining honeycomb and refrigerate until chocolate is set.
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16
Best enjoyed within 24 hours.
