Start by lining an 8x8 inch casserole dish with non-stick foil. Press the foil firmly into the corners while leaving some overhang for easy lifting.

In a heavy-bottomed saucepan, combine white sugar, white vinegar, and dark corn syrup. Place the pan over medium heat while stirring continuously for about 5 minutes.

Bring the mixture to a boil, stopping stirring, and allow it to cook until a candy thermometer reads 300°F.

Carefully remove the saucepan from the heat and immediately stir in the baking soda.

Quickly pour the foamed mixture into your prepared casserole dish.

Let the honeycomb candy cool completely without moving it for about 2 hours.

Once fully set, carefully lift the honeycomb candy out of the dish using the foil overhang and break it into bite-sized chunks.

If you desire a decadent touch, melt your chocolate wafers according to package instructions and dip each piece of honeycomb candy into the warm chocolate.