You can technically use honey in place of corn syrup in this recipe, but we tested it multiple times and by far had the best, most consistent results by using corn syrup.

*You can also purchase black sanding sugar online, but it's not as fine as caster sugar, so it doesn't look quite as authentic. However, it still works fine!

**You can also use a 9x13-inch container for this, but the honeycomb will be much thinner. By using a smaller pan, the honeycomb will be thicker and ends up looking more like coal. 

***If the chocolate sets too quickly, put on a pair of food safe gloves and rub the chocolate a bit with your fingers to warm it up. I know it sounds strange, but it should warm the chocolate just enough to get the sugar to stick! If the sugar still isn't sticking, keep rubbing the chocolate until it's slightly melted again. 

Storage: Do not store this edible coal candy in the refrigerator! Store the chocolate coated honeycomb in an airtight container at room temperature for up to a month. 

Make sure to use a large pot for the honeycomb. It doesn't look like a lot of ingredients, but once you add the baking soda, the mixture will bubble up quite a bit! We use a large Dutch oven when we make honeycomb.

Use a heat-safe pan when you transfer the honeycomb from the pot to the pan. The mixture will be extremely hot, so safety is essential! You don't want to end up with broken glass. 

BE VERY CAREFUL while handling the hot honeycomb mixture. It is heated to over 300˚F, so needless to say, it's extremely hot! To be extra safe, we suggest using oven mitts when handling the pot. Also use long-handled utensils so your hand doesn't get anywhere near the mixture.