Add organic sugar, honey and water to small sauce pan. Cook over low heat until sugar dissolves, stirring frequently.
Increase heat to medium and bring mixture to a boil. You’ll cook mixture at a low boil it turns a honey caramel color, this took right at 8 minutes for me. You’ll want to watch it carefully to make sure it doesn’t burn. I tested the recipe a few times and found I was happier with the taste when I removed it sooner rather than later once it reached the light golden caramel color. (If you have a candy thermometer, this should happen at about 300 degrees Fahrenheit.
Once desired color is reached, remove from heat, and immediately stir in baking soda, whisking quickly but gently as the mixture grows in size. Pour into a parchment lined dish and allow to fully cool until you are able to crack or cut into pieces.
While honeycomb cools, add dark chocolate chips to the top of a double boiler. Bring water below to a boil, then once chocolate starts to melt, reduce heat too low. You may need to add a little coconut oil or milk of choice to thin the chocolate out. If you do not have a double boiler, you can also add chocolate chips to microwave safe bowl and microwave in 30 second intervals, stirring after each, until a smooth consistency is reached.
Once chocolate is ready, use a spoon to dip honeycomb pieces, then set on wax paper and allow to fully cool and chocolate hardens. Enjoy!
Store in airtight container at room temperature.
*If using my homemade chocolate chips, you can melt on low in a small sauce pan or in the microwave for 30 seconds at a time and shouldn’t need to add any oil or milk.