Hokey pokey is a honeycomb toffee common in New Zealand and the UK. Eat as is or crushed and added 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
Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.