Call it cinder toffee, honeycomb, or hokey pokey, this recipe is one of the easiest to make and the lightest on the pocket. This crunchy and delectably-sweet treat is perfect sprinkled on cakes and banoffee pies, drizzled on with chocolate, or eaten on its own!
Trivia: Japan has its own street version of hokey pokey. Karumeyaku takes its name from a combination of the Portuguese word caramelo and the Japanese word yaki (“to bake”). Watching the vendors make the sweet is as much a treat as is eating it!
100 grams of sugar
4 tablespoons of golden or corn syrup
1.5 teaspoons of baking soda
In a saucepan, stir together the sugar and the 4 tablespoons of syrup. Once the pan starts heating up, swirl around the mixture to further dissolve the sugar. Swirl, but don’t stir – this will cause the sugar to crystallize rather than melt it down to a lovely golden hue. Let it bubble and turn gold.
Turn off the heat, and quickly whisk in the baking soda thoroughly. Let it turn into a large candy cloud, as the incorporated air is what gives hokey pokey its spongey, crumbly texture. Pour the mixture onto a piece of reusable baking parchment or even greased foil.
Once cool, bring out a pestle, a mallet, or anything similar. With your tool, break up the hokey pokey into delicious chunks.
To drizzle the pieces with chocolate, heat melting chocolate and place it in a pastry bag. If you don’t have a pastry bag, just put the chocolate in a ziplock bag and snip off a tiny bit of the corner off. Start drizzling on the hokey pokey pieces and let the chocolate dry and solidify.Tweet