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.
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.
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
Serving Size 1 batch
Servings 2
- Amount Per Serving
- Calories 298
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 12g60%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 1084mg46%
- Total Carbohydrate 0g
- Dietary Fiber 0g
- Sugars 242g
- Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
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.
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
