Chocolate-Drizzled Honeycomb Candy
 
Makes about 24 (2-inch) pieces
Ingredients
  • 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
Instructions
  1. Line a rimmed baking sheet with parchment paper; lightly spray with baking spray with flour.
  2. 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°.
  3. 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.
  4. In a medium microwave-safe bowl, microwave chocolate and shortening on high in 10-second intervals, stirring between each, until melted and smooth.
  5. 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.
Notes
KITCHEN TIP: If you’d like to skip the bourbon, substitute an equal amount of vanilla extract.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/chocolate-drizzled-honeycomb-candy/