These are one of my absolute favorite candies. They are based on the classic honeycomb candy, except we use sorghum molasses instead. Sorghum has a slightly sweet earthy flavor, which adds a deep richness to this candy that is pretty amazing.
- 1½ cups sugar
- 3 tablespoons unsalted butter
- ¼ teaspoon cream of tartar
- ½ cup sorghum molasses
- 2½ teaspoons baking soda
- 6 ounces dark coating chocolate
- Candy thermometer
How to Make It
- Line a baking sheet with parchment.
- In a large heavy saucepan, combine the sugar, ⅓ cup water, the butter, and the cream of tartar and heat over medium heat, stirring to dissolve the sugar. Insert a candy thermometer and bring the mixture to a boil, without stirring, then cook until it registers 250°F.
- Add the molasses, without stirring, and continue to boil until the sugar mixture registers 295°F. Remove from the heat, sift the baking soda over the mixture, and whisk for 10 to 20 seconds to incorporate. The mixture will bubble up—don’t be alarmed, that will create the honeycomb texture.
- Quickly pour the candy onto the prepared pan (do not spread the mixture) and let cool completely. Once the candy has cooled, break it into pieces about 2 inches in size.
- Put the chocolate in a heatproof bowl, set the bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water), and melt the chocolate, stirring occasionally, until smooth. Remove from the heat.
- Using tongs or a fork, dip each piece of candy into the chocolate to coat it fully, then shake the excess chocolate from it and place on the prepared baking pan. Let the chocolate cool and set. Store the chips in an airtight container at room temperature for up to 1 month.