I was going to say that this isn’t as fun as it sounds, but then I reconsidered. Hokey pokey is the Cornish term for honeycomb, and is wonderful eaten in golden shards or crumbled into the best vanilla ice cream. I include it here as it is the perfect present to take to a dinner party. Better than flowers, as they need to be put into a vase, better than chocolate, which people tend to smile politely at, but put away in a drawer. I’ve found no one can resist a bit of hokey pokey. The quantities I’ve specified don’t make an awful lot – enough to fill a little tin 12 cm diameter and 6 cm deep / 4 and a half inches diameter and 2 and a half inches deep -but any more and you’d be sued by your dentist.
| Level: | Easy |
| Total: | 38 min |
| Prep: | 5 min |
| Inactive: | 30 min |
| Cook: | 3 min |
| Yield: | 2 cups |
Ingredients
- 1/2 cup sugar
- 4 tablespoons dark corn syrup
- 1 1/2 teaspoons baking soda
Instructions
- Put the sugar and syrup into a saucepan and stir together to mix. You can’t stir once the pan’s on the heat, though.
- Place the pan on the heat and let the mixture first melt and then turn to goo and then a bubbling mass the color of maple syrup – this will take 3 minutes or so.
- Off the heat, whisk in the baking soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of baking parchment or greased foil.
- Leave until set and then bash at it, so that it splinters into many glinting pieces.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 154 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 0 g |
| Sugar | 40 g |
| Protein | 0 g |
| Cholesterol | 0 mg |
| Sodium | 503 mg |
Reviews
Incredibly informative. I’m heating up sugar to a goo with no suggestion as to temperature.
i made this twice and it taste like honeycomb!
Very tasty.
This recipe is slightly flawed, as it does not give a cooking temp or candy temp. I go med/med high for 6-8 minutes, then add the soda, whisk lightly and pour. I’ve noticed that if you over whisk it or take the whisk out and put it back in, it deflates the candy. This recipe has the perfect flavor, but Gale Gands’ has the perfect texture. Hmmm….
Took me three tries to get it right, first two it came out flat and taffy like, THEN i read the reviews and a very helpful person said the sugar mixture should reach the ‘hardball’ candy stage (will turn into a hard ball when dropped in ice water you’d think they would say that in the recipe. After it was on the pan i took it out in the garage since the heat and humidifier were on in the house, and let it harden there. maybe being in the fridge will have the same result for those who have a problem with humidity? It still came out rather flat, not sure why, but at least the texture was right
Thank you for sharing your recipe! I thought I would never get hokey pokey ice cream again without going to Australia again! This recipe turned out wonderful. I read all of the review first then changed the recipe a little. 1/2 C. sugar 1/2 C. brown sugar 8 T. light corn syrup, 295 degrees, 1 1/2 t. baking soda. Some have said it tastes burnt. Its supose to it is sugar, it is like brittle.
we can use it for another dessert as a garnesh
A very dear friend from U.K. Buys these!So simple to make And eat. Softer than you’d think. Try. Not like American types of ‘brittle’. A melt in the mouth experience. Add flavours If you want it to be more flavourfull. But make the original before ‘trying’ licquors or other spiritsor extracts.
horrible
So this is my issue with this recipe: It’s ALWAYS hit or miss! I’ve proably made this recipe over 10 times now, sometimes it’s perfect and sometimes it’s chewy like taffy! Can someone please advice as to how to make it consistently crunchy? It must be the humidity in my apt, but how do I manipulate this? I follow the recipe to the T and still I get the taffy consistency rather than the crunchy one. What do you guys think i’m doing wrong?