Honeycomb candy
Baking soda whisked into 300 °F syrup foams it into a brittle sponge in about four seconds. Nothing infused can ride in a syrup that hot, so the dose goes into a chocolate layer over the cooled slab.
Set your infusion strength
Tell the site how strong your butter or oil is and every recipe rewrites its ingredient amounts to match.
Ingredients
2 tbsp infused coconut oil
Set your infusion strength above and this splits into infused and plain coconut oil to hit whatever dose you want.
- 6 ozdark chocolate — dairy-free, chopped
- 1 cupgranulated sugar
- ¼ cuplight corn syrup
- 2 tbspwater
- 1½ tspbaking soda — sifted
Method
- 01
Line an 8-inch square pan with parchment taken up the sides. Sift the baking soda into a small cup and set it beside the stove — a lump of soda makes a crater instead of an even foam.
- 02
Stir the sugar, corn syrup and water together in a deep saucepan of at least three quarts. The mixture triples in the pot, and a shallow pan puts it on the floor.
- 03
Heat until the sugar dissolves, then stop stirring and cook to 300 °F, when the syrup is the color of weak tea.
300 °F · 10 min
- 04
Off the heat, whisk in the baking soda for three or four seconds only. It climbs the pot immediately. Whisking longer knocks the bubbles back out and leaves you with a dense slab instead of a sponge.
- 05
Pour into the pan and do not spread it — a spatula collapses the foam. Leave it until cold and hard all the way through.
45 min
- 06
Melt the chocolate over barely simmering water, lift it off while a few lumps remain, stir smooth, then stir in the infused coconut oil. Keep every drop of water out of the bowl; chocolate seizes at the first splash and there is no fixing it.
- 07
Spread the chocolate across the whole surface of the slab, edge to edge and the same thickness everywhere, then score a 4 by 6 grid into it with a knife tip before it sets. The honeycomb underneath is plain, so an even layer and marked lines are the only reason the pieces will match each other.
- 08
Chill until the chocolate is firm, then break along the scored lines.
15 min
- 09
Store the pieces in a labeled airtight jar — honeycomb goes sticky within hours in a humid kitchen. It reads as the center of a candy bar, which is precisely why it should not sit out where children or unbriefed guests can reach it.
Built on
Standard honeycomb: 1 cup sugar with ¼ cup corn syrup and 2 tbsp water cooked to 300 °F, with 1½ tsp baking soda whisked in off the heat.
Every recipe here names the conventional ratio underneath it. The cannabis part is a fat substitution, not new chemistry — so if the base is sound and the substitution is sound, the recipe is sound.
As written
2.5 mg / piece
1 mg2.5 mg25 mg
Set your infusion strength to move the dose.
Before you eat it
- These are estimates, not lab results. Treat the low end as the honest number and the high end as the thing to plan around.
- Start with one serving and wait two hours. Edibles take 30 to 120 minutes to come on, and the most common mistake is redosing before the first one lands.
- Test a small piece first. Potency is rarely even across a batch, especially if the infusion was not mixed thoroughly.
- Label anything you store with the date and the estimated dose, and keep it away from children, pets and anyone who did not ask for it.
- If you overdo it: you are not in danger, but it will be unpleasant. Find somewhere quiet, drink water, and wait it out. Do not drive.
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