Hokey Pokey (also known as Honeycomb) is a sugar toffee that when combined with baking soda, creates a crunchy consistency. Hokey pokey takes less than five minutes to make and requires just 3 ingredients (caster sugar, golden syrup and baking soda).
While the traditional way to enjoy Hokey Pokey is plain, my favourite way to eat Hokey pokey is dipped in chocolate. You can dip the pieces into milk chocolate, dark chocolate, or white chocolate. The dark chocolate combination is a classic way to enjoy Hokey pokey, but the white chocolate option is also delicious. Hokey pokey also tastes incredible when mixed into vanilla ice cream or crumbled on top of any scooped ice cream.
The secret to a great Hokey Pokey is having everything organised and ready to go, as you need to act quickly. Having the baking tray pre lined is essential, as you need to remove the Hokey pokey from the saucepan as soon as the baking soda is added.
Make sure the baking soda doesn’t have any lumps in it, before you add it to the golden syrup and sugar mixture.
Once you have poured/tapped all the Hokey Pokey mixture onto the baking tray to cool, run the saucepan and whisk under hot water and wash immediately.
Q: Once I poured the Hokey Pokey onto the baking tray it went flat?
A: Unfortunately, that means that the caramel (golden syrup and sugar mixture) hasn’t boiled for long enough. Whilst the caramel needs approximately two minutes to boil, a good way to judge if its ready is by the colour (it should darken significantly).
Q: When I add the baking soda the Hokey Pokey doesn’t froth up?
A: If the Hokey Pokey doesn’t start to froth once you have added the baking soda then you haven’t let the golden syrup and sugar boil for long enough. Also, when you are adding the baking soda, make sure it doesn’t have any lumps in it.
Hokey Pokey should last around five days if stored in a cool dry area (pantry) and in an airtight container. It is crucial that you store Hokey Pokey in an air-tight container to avoided it going soft.
- 5 Tablespoons Caster Sugar
- 2 Tablespoons Golden Syrup
- 1 Teaspoon Baking Soda
- 120g Chocolate (Milk, Dark or White) (Melted)
- Measure out the baking soda and line a large baking tray with baking paper, then set aside (the last steps of this recipe require you to be very quick, so it’s helpful to have everything pre-measured and near you).
- Place the sugar and golden syrup into a medium sized saucepan on a medium heat. Using a kitchen whisk, stir constantly until the sugar and golden syrup dissolves (it will burn if you don’t keep stirring it).
- Once the mixture has dissolved, increase the heat slightly and bring the mixture to the boil for around two minutes (the best way to tell it’s ready is when the caramel is much darker in colour). You don’t need to stir the mixture constantly, just every once and a while to prevent it burning.
- When the mixture has darkened in colour and been boiling for around two minutes, start to mix the mixture again with the whisk.
- Then add in the baking soda and stir quickly for 5 seconds.
- Quickly remove the saucepan from the heat and immediately scrape the Hokey Pokey onto the lined baking tray (make sure you don’t push down on the mixture has you want to keep the air bubbles in). You may also have to tap the whisk onto the baking tray a few times to get the extra Hokey Pokey mixture that has stuck to the whisk.
- Then allow the Hokey Pokey to set on the baking tray until cool (I always place a cooling rack underneath the baking tray, as the tray can get very hot).
- Allow the Hokey Pokey to cool completely, then break the Hokey Pokey into bite sized pieces.
- Melt your choice of chocolate, then dip pieces of Hokey Pokey into the melted chocolate or enjoy plain.