Honeycomb (Hokey Pokey)
Chocolate dipped honeycomb candy - A.K.A hokey pokey in New Zealand, is so simple to make. Perfectly crunchy and very addictive.
- 100 g granulated sugar
- 2 tbsp golden syrup
- 1 tbsp water
- 1 tsp bicarbonate of soda
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!
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.
Calories: 264kcalCarbohydrates: 67gSodium: 548mgPotassium: 1mgSugar: 67gCalcium: 1mgIron: 1mg