Hokey Pokey Honeycomb
Delight in our Hokey Pokey Honeycomb, a scrumptious honeycomb toffee treat beloved in New Zealand and the UK. Enjoy its sweet, airy, and crunchy texture on its own or elevate your desserts by adding crushed pieces to cookies, ice cream, or cakes.
- 100 g caster sugar
- 4 tbsp golden syrup
- 1.5 tsp baking soda
- BURN WARNING – Making this dish requires we heat sugar to a caramelization stage. This will cause severe burns on contact.
- Prepare a large baking tray and line with tinfoil
- Put the sugar and syrup into a saucepan and stir.
- Heat saucepan slowly to melt mixture. It will turn to goo then a bubbling mass. (approximately 3 minutes)
- During heating stir only if necessary to keep sugar from burning.
- Remove from heat add the baking soda and stir in quickly.
- Immediately pour toffee onto tinfoil and let it finish rising.
- Do not stir or try to spread the toffee after pouring as the aeration will collapse. It will still be usable and have the same flavor but will look quite different.
- Let cool and harden in fridge.
- Snap into pieces to eat or crush in bag with a rolling pin to use in ice cream or cakes.
Notes
- Caution should always be used with toffee it is extremely hot and holds its heat for some time. Burning risk is high.
- This recipe makes enough for 2 batches. A single batch is usually enough for a batch of ice cream or cookies.
- Try our Hokey Pokey Ice Cream with it!
- Nutritional values will vary depending on ingredients