Honeycomb (Hokey Pokey)

Name: Honeycomb (Hokey Pokey)
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 2 serving
Ingredients: 100 g granulated sugar; 2 tbsp golden syrup; 1 tbsp water; 1 tsp bicarbonate of soda

User Reviews

5.0

3 reviews

Excellent

Prep Time
2 mins
Cook Time
2 mins
Total Time
12 mins
Servings
2
Calories
264 kcal
Cuisine
New Zealand

Honeycomb (Hokey Pokey)

Iris Warren

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Chocolate dipped honeycomb candy - A.K.A hokey pokey in New Zealand, is so simple to make. Perfectly crunchy and very addictive.

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Ingredients

Servings

100 g granulated sugar
2 tbsp golden syrup
1 tbsp water
1 tsp bicarbonate of soda

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Instructions

Line your required baking tin with baking paper - I used a 18 x 18cm square cake tin. Add the sugar, syrup and water into a pan on a medium heat. Heat until melted, slowly stirring if needed (you could always tilt the pan to evenly distribute the sugar).
Once melted, increase the temperature slightly and bring up to 140°c, using a sugar thermometer to check.
Once bubbling and at 140, take off the heat and add the bicarb. Whisk straight away - it will froth! Pour straight into the lined tin and leave in a cool place to set.
Once the honeycomb has set - it should be rock hard, take out of the pan and delicately smash (if that's even a thing!) into pieces with a rolling pin.
Melt some chocolate using a bain marie or a bowl over a pan of boiling water. Dip half of the honeycomb pieces into the chocolate. Leave to set on some baking paper. Enjoy!

Notes

Storage - it's best to store honeycomb in a sealed container but not in the fridge. They may stick together so try and keep as separate as possible. Ensure they are out of the heat or else they will go sticky. They should last about a month.