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Chocolate-Dipped Honeycomb Brittle
This classic crunchy honeycomb brittle is dipped in chocolate to add a smooth and rich element
Course Dessert
Cuisine American
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Cooling Time 30 minutes minutes
Total Time 50 minutes minutes
Servings 24
Calories 53kcal
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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
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.
Serving: 1piece | Calories: 53kcal | Carbohydrates: 12.7g | Protein: 0.1g | Fat: 0.5g | Saturated Fat: 0.4g | Sodium: 133mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 10.4g | Calcium: 3mg