Honeycomb Hokey Pokey Recipe

If you want to have fun with sugar, then honeycomb or hokey pokey recipe it is. This is the recipe for an old fashioned puff candy.

Made with just 3 or 4 ingredients, this honeycomb toffee is used in many ways. It is often used to flavour ice creams and cakes. The hokey pokey ice cream is just delicious.

You could serve the hokey pokey with a hot cup of coffee or even dip it into chocolate for an indulgent treat.

The honeycomb is formed when the baking soda reacts with the melted caramel to form a fluffy foamy cloud. Once cooled, the caramel toffee hardens and traps the air bubbles inside. This is how the honeycomb texture is formed.

Only important thing to remember is that the toffee is extremely hot and care should be taken to handle it.

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Honeycomb or Hokey Pokey                  Serves    many

Ingredients:

Castor sugar or Superfine sugar – 1/2 cup

Honey or Golden syrup – 4 tblsp

Baking soda – 1 ½ tsp

Water – ½ tblsp

Method:

1.    Prepare a silicon mat by placing it on a metal tray or on your kitchen counter (made of granite or marble). You could directly grease the marble or granite top or use a greased tin or a greased steel plate. Do this before you begin making the toffee.

2.    Take a deep, thick bottom pan to make the toffee. Add in the sugar, honey and water. Mix thoroughly.

3.    Place the pan on medium heat and stir till the sugar dissolves. Remove the spatula. No more stirring now.

4.    Cook this on medium heat till the melted liquid looks dark like Maple syrup. This should take 2 to 3 mins. Remove it from the heat at once. DO NOT OVERCOOK.

5.    Add the baking soda all at once. Use a wire whisk and mix it in vigorously and thoroughly. The caramel will foam up.

6.    Pour it over your prepared surface. Be careful as the fluffy toffee will be extremely hot at this stage. Let it rest for 1 hour at least.

7.    It will harden once cooled completely. Cut it or break it into smaller pieces and store it in an airtight container.

8.    Serve the hokey pokey with hot coffee or use it as an ice cream topping. Goes well with cakes too.

© Rinki’s Kitchen