I am someone who is very affected by texture. Something could taste amazing but if the texture is off then I can't eat it. I have found this with a lot of brittles. They can be too hard and feel like glass shattering in your mouth, or too soft and sticky. This Chocolate-Dipped Honeycomb Brittle is the brittle I have been looking for my whole life.
It is soft enough that you don't have to strain to bite into it but hard enough that there is still a good amount of crunch. The brittle is sweet and crunchy, while the chocolate is rich and smooth. I love this Chocolate-Dipper Honeycomb Brittle recipe. Engrave it on my headstone when it's my time to go.
A couple of tips before you get started:
- Have all of your ingredients pre-measured. The last few steps of this recipe go really fast and you don't want to be trying to measure your ingredients when you need to be pouring them in.
- Be patient. This first part of this recipe goes slow and the mixture will look exactly the same the whole time until the very last instant. So don't worry!
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For in-depth “whys” and “howtos”, skip to the end of this post!
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Chocolate-Dipped Honeycomb Brittle
Ingredients
For Brittle:
- 1 cup (198 grams) granulated sugar
- ⅓ cup (104 grams) light corn syrup
- 1 teaspoon white vinegar
- ⅓ cup (75 grams) water
- 2 ½ teaspoons baking soda
- melted chocolate for dipping
Instructions
For Brittle:
- Line a metal or glass 8x8 or 8x9 pan with foil or parchment paper. Leave an overhang.
- In a large saucepan combine the sugar, corn syrup, vinegar, and water. Place over medium heat.
- Stir the mixture occasionally until it comes to a boil. Once boiling, attach a candy thermometer and do not stir.
- Cook the mixture to 300 degrees (F).
- Remove from heat and add the baking soda. The mixture will start to foam so be careful!
- Whisk constantly until the baking soda is fully combined and the mixture has turned golden.
- Pour the mixture into the prepared pan and evenly spread. Allow the brittle to cool for at least 30 minutes.
- Remove the brittle from the pan and break into pieces. Dip the brittle in the melted chocolate and allow to set.
Nutrition
Chocolate-Dipped Honeycomb Brittle
- Line a metal or glass 8x8 or 8x9 pan with foil or parchment paper. Leave an overhang so you can easily remove the finished brittle.
- In a large saucepan (I used this one) combine the sugar, corn syrup, vinegar and water. Place over medium heat. You want the pan to be large because the hot mixture will bubble up when you add the baking soda.
- Stir the mixture occasionally until it comes to a boil. Once boiling, attach a candy thermometer (I used this one) and do not stir.
- Cook the mixture to 300 degrees (F). The mixture won't have any color at this point, but don't worry!
- Remove from heat and immediately add the baking soda. The mixture will start to foam, so be careful!
- Whisk constantly until the baking soda is fully combined and the mixture has turned golden. Don't overmix or you will lose all of the beautiful air pockets!
- Pour the mixture into the prepared pan and evenly spread out. Allow the brittle to cool for at least 30 minutes.
- Remove the brittle from the pan and break into pieces. Dip the brittle into the melted chocolate and allow to set. I crushed up some brittle and sprinkled it on top of the chocolate.
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calinhorely says
Can I use anything other than corn syrup? I can not find it in Belgium. Can maple syrup or agave syrup be suitable? Thanks for your answer and for sharing this amazing recipe !
Ellie Haley says
Yes, you can use either of those or light molasses! I am not sure how it will affect the flavor, but the consistency and texture should be the same. Please let me know how it works!