Hokey Pokey is New Zealand's most popular ice cream flavor and rightly so. Just imagine your favorite vanilla ice cream dotted with crunchy bits 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 baking soda (bicarbonate of soda). This causes the mixture to froth up and aerate. After about 30 minutes, the mixture hardens to become honeycomb.
Sprinkle hokey pokey honeycomb on ice cream or on cakes for a delicious, crunchy treat. Traditional hokey pokey recipes call for golden syrup, also known as light treacle in the UK. If you can’t find it, light corn syrup will do.
Read the science behind honeycomb candy (it’s a fun project to try with the kids) and here’s a Chocolate-Dipped Honeycomb Recipe you might try on chocolate or vanilla ice cream.
- 1 cup vanilla ice cream
- 5 tablespoons white sugar
- 2 tablespoons golden syrup
- 1 teaspoon baking soda (bicarbonate of soda)
- Line a baking tray with waxed parchment paper. Set aside
- Heat the 5 tablespoons of sugar and 2 tablespoons golden syrup or light corn syrup in a small saucepan over medium heat.
- Melt the mixture and stir occasionally. Bring to a 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 (bicarbonate of 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 honeycomb 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.