Ingredients
Scale
For the Honeycomb Base:
- 1 cup granulated sugar
- ½ cup light corn syrup
- 2 tbsp water
- 1 tsp baking soda
For the Butterbeer Coating:
- 1 cup white chocolate chips
- ¼ cup cream soda
- 1 tsp vanilla extract
Optional Decorations:
- Edible gold dust
- Yellow sprinkles
Instructions
1. Making the Honeycomb Base
- In a saucepan over medium heat, combine granulated sugar, corn syrup, and water. Stir constantly until the sugar dissolves.
- Bring the mixture to a boil, then let it cook undisturbed for about 3 minutes, or until it reaches a light amber color.
- Remove from heat and stir in the baking soda. The mixture will bubble and expand.
- Pour the mixture onto a piece of parchment paper and let it cool completely, forming a solid honeycomb sheet.
2. Shaping the Honeycomb
- Once the honeycomb is cooled and set, break it into bite-sized pieces by gently cracking it into random shapes.
3. Coating with Butterbeer Mixture
- In a small saucepan, melt white chocolate chips over low heat.
- Once melted, stir in cream soda and vanilla extract, mixing until smooth and glossy.
4. Assembling the Treats
- Dip each honeycomb piece into the butterbeer coating, covering it evenly.
- Set the coated pieces on parchment paper and let the excess coating drip off.
- Optionally, sprinkle with edible gold dust or yellow sprinkles for added flair.
Notes
- Storage: Store in an airtight container at room temperature for up to 1 week.
- For a fun twist, substitute cream soda with a splash of rum or bourbon for an adult version.