Honeycomb in a bag. One of my great childhood memories, my teeth sticking together, the feeling of ‘this tastes so magical’ and then the ‘can I possibly eat any more’ and wishing the bag of hokey pokey would never empty.
Today isn’t much different. The rich sweet caramel taste, the crunch followed by crumbs falling from your mouth and finger as my teeth sink into the bronzed shard of honeycomb.
My mother calls this Cinder Toffee, my daughter calls it Hokey Pokey me .. well I always thought it was honeycomb – what about you?
- 100 gms sugar
- 4 table spoons Golden Syrup
- 1 1/2 teaspoons Bicarb of Soda
- Gently heat the sugar and syrup in a heavy bottom saucepan.
- Allow to bubbly until darkens in colour without burning.
- Remove from the heat and quickly stir in the Bicarb - expect a significant 'frothing'.
- Pour into a silicone cake 'tin' and allow to cool.
- Once cold remove from the mould and bag as it or, if preferred break into small different sized pieces.
- Using a silicone cake 'tin' is by far the easiest container to use for home made honeycomb.
- Gone are the days of lining baking trays and peeling off sticky bits of greaseproof paper.