Hokey Pokey

Name: Hokey Pokey
Total time: 45 min
Yield: 8 servings
Ingredients: 5 tbsp Granulated sugar; 2 tbsp Honey; 1 tsp Baking soda, sifted

45 minServes 8$20.92

Sugar and syrup are boiled to a deep golden caramel, then baking soda is whisked in so the mixture foams into a light, brittle honeycomb that sets in minutes and is broken into chunks. It is eaten as a sweet and gives its name to hokey pokey ice cream. Honey is used in place of golden syrup, which is not a canonical ingredient; it browns faster and adds a floral note.

Ingredients

5 tbspGranulated sugarBuy 1 bag
2 tbspHoneyBuy 1 bottle
1 tspBaking sodasiftedBuy 1 box

Substitution

Honey in place of “Golden syrup, 2 tbsp”. Honey replaces golden syrup, which is not a canonical ingredient; it browns faster and adds a floral note, so the caramel needs close watching.

Method

Line a small loaf pan or baking dish with baking paper.
In a deep saucepan (the mixture foams to several times its volume), heat the sugar and honey over medium-low heat, stirring until the sugar dissolves.
Stop stirring, raise the heat a little, and boil, swirling the pan, until deep amber, 3 to 5 minutes; watch closely, as honey scorches quickly.
Off the heat, whisk in the baking soda for a few seconds only, then pour it at once into the lined pan without spreading.
Leave undisturbed until hard, about 30 minutes, then break into pieces and store airtight.