Fantastic Feasts: Say farewell to Grimm with these chocolate dipped honeycombs

Contributed by
Sep 14, 2016

Once upon a time in the land of NBC there was a show called Grimm.

Billed as a supernatural cop show, it took viewers deep into a world where fairytales aren’t just stories you tell children … they’re based on real supernatural creatures and events.  At the center of all this magic and mayhem is Homicide detective Nick Burkhardt. Nick's not just a cop, he’s a “Grimm” tasked with protecting humanity from these creatures and events.

For six spectacular, supernatural, and sometimes scary seasons, Grimm kept us on the edge of our seats. Unfortunately, we are bidding it goodbye this year, and as it wraps up its final season, we thought it would be appropriate to say farewell by honoring one of the earliest episodes,  “Bears Will Be Bears” (Season 1, Episode 2) with a bear-friendly treat, adding some sweetness to our sorrow with these chocolate-dipped honeycomb candy with sweet sugarbees.

For this recipe you will need:

  • ½ teaspoon gelatin powder
  • 1 teaspoon water
  • 1 ½ Cups granulated sugar
  • ½ Cup Honey
  • ½ cup Water
  • 1 tablespoon baking soda (sifted)


You will also need:

  • Candy thermometer
  • Parchment paper (not waxed!)
  • Baking dish (9X9 or 9X12)
  • Pastry brush
  • High sided deep pot
  • Wooden spoon


Line a 9X9 or 9X12 inch pan with parchment paper, making sure it extends over the edges.

In a small bowl, sprinkle your gelatin over the teaspoon of water and allow it to bloom for 5 minutes.


While your gelatin is blooming, take your sugar, honey and ½ cup of water and place them into a high-sided pot along with your candy thermometer.  


Heat over medium heat, stirring constantly to ensure that all the sugar crystals dissolve and the mixture comes to a boil.


Once the sugar mixture comes to a full boil, STOP STIRRING!  Use a pastry brush dipped in hot water to wash down the sides of your pot to keep it free of sugar crystals, but DO NOT STIR YOUR SUGAR MIXTURE.

Once the sugar mixture reaches 300F/148C (it should take about 7-10 minutes depending on your stove) remove it from the heat and let it sit for two minutes, or until it falls in temperature to around 275F/135C. 

As your sugar cools, take your bloomed gelatin and pop it into a microwave for 30 seconds to heat up and liquefy.

Add your liquefied gelatin to your now cooled sugar mixture and whisk vigorously for 20-30 seconds.   


As the gelatin mixes in, your sugar will bubble up and it will be very, very hot.  BE CAREFUL!

Put the sugar/gelatin mix back onto your stove and bring up the temperature to 280F/140C.


Sprinkle your sifted baking soda over the hot sugar/gelatin and whisk to mix.  Again, BE CAREFUL!  The mixture will foam up and bubble like crazy.

Quickly pour your foamed up candy into your parchment paper lined baking tray.  Don’t try to spread it out…just let it settle into the pan.  (If you spread it out, you run the risk of popping all the tiny bubbles you just made and your candy will end up dense and chewy.  Not good!)


Allow your foamed up candy to totally cool – around 2 hours to overnight is good – before removing from the pan. 



Once it’s cool, break your candy into pieces.

Now it’s time to dip them in chocolate!


For this you’ll just need:

  • 1 bag of dark chocolate chips


You will also need:

  • Small sauce pan


Place your chocolate chips into a small pan and melt slowly over very low heat.  You don’t want to get the chips too hot or they’ll scorch. 

Once your chips are melted, stir to smooth out the mixture.


Dip your piece of honeycomb into the chocolate and set them onto wax paper to cool and harden.

Now let’s make our sugar bees – because let’s be honest…what’s honeycomb without bees buzzing around?!


For our bees you’ll need:

  • Yellow sugar-coated Jordan Almonds
  • Black licorice or black raspberry jelly beans
  • A handful of black candy melts (or chocolate chips)
  • A handful of white candy melts (or white chocolate chips)

You will also need:

  • Scissors or knife
  • Small sauce pan
  • Waxed paper
  • Spoon


Heat up your black candy melts in your sauce pan using the same technique as above for your dipping chocolate.

As your candy melts are warming up, use your scissors to snip your jelly beans in half.

Take a half of a jelly bean and press it against the narrow end of your Jordan almond.  It should stick with minimal pressure (don’t push too hard, you don’t want to squish your bee noggins!)  Put your bees down on some waxed paper.


Once your chocolate has melted, take a spoon and carefully drizzle thin lines across your bees, creating stripes. 

Allow them to cool and the wax to harden.

Clean out your small pan and melt down your white chocolate using the same technique as all the other chocolates.

 Dribble small drops of white chocolate onto another piece of waxed paper in small “wing” shapes.  Allow them to cool and harden.

Carefully peel your wings off of your waxed paper.  Using tiny drops of melted white chocolate, adhere your wings to your sugar bee bodies.


Tadaa!  You now have tiny sugar bees to decorate your chocolate dipped honeycomb with!

Enjoy this sweet, crunchy treat as we say a fond farewell to Grimm...

And they all lived happily...and tastily...ever after…


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