Hokey Pokey is New Zealand's most popular ice-cream flavor and rightly so. Just imagine your favorite vanilla ice-cream dotted with crunchy bites of honeycomb candy.
Honeycomb candy is also known as hokey pokey, cinder toffee or sponge candy. It's made simply by heating together sugar and golden syrup and stirring in bicarbonate of soda. This causes the mixture to froth up and aerate. After about 30 minutes mixture hardens to become honeycomb.
Sprinkle hokey pokey honeycomb on ice-cream or on cakes for a delish, crunchy treat.
- Vanilla ice-cream for 2
- 5 Tbsp of white sugar
- 2 Tbsp of golden syrup
- 1 tsp baking soda
- Line a baking tray with waxed parchment paper. Set aside
- Heat the golden syrup and sugar in a small saucepan over a medium heat.
- Melt mixture and stir occasionally. Bring to the boil for 5 or 6 minutes -- make sure you stir continuously so the syrup doesn't burn.
- Take the pot off the stove and stir in the baking soda. The mixture will froth up and become pale. Use a spatula to scrape and pour the mixture onto the waxed parchment paper.
- Allow the honeycomb to set for 30 minutes.
- Once set, wrap the honey comb loosely in parchment paper and use a rolling pin to break it into small pieces.
- Scoop ice-cream into two serving bowls and sprinkle with hokey pokey honeycomb. Serve immediately.