Hokey Pokey Honeycomb Toffee Recipe - Gimme Yummy (2024)

FAQs

What is the difference between honeycomb and hokey pokey? ›

Honeycomb and Hokey Pokey are the same thing but called different names based on the region or country you are in. Kiwi's (people from New Zealand) call is Hokey Pokey, while Australian's, South African's and some other countries refer to it as Honeycomb.

If your sugar syrup isn't hot enough, it will make your honeycomb very chewy. The best way to make sure your sugar is at the right temperature is to use a sugar thermometer. The mixture should be at the 'hard ball' stage, which is normally between 121-130 degrees Celsius.

Instead, if it is enjoyable as is, I would suggest just eating it as a toffee like candy. Otherwise, chalk it up to experience and watch the temperature more closely next time. I have a batch of gooey toffee now too. So im just either enjoying it as is or adding bit or chunks of it to my coffee or ice cream.

Chewy honeycomb happens when the mixture hasn't been cooked for long enough. This is most common when you don't use a sugar thermometer. If you don't heat the mixture to 149°C the sugar won't achieve the brittleness required for that crumbly, crunchy texture.

They're all names to describe a candy that's made from combining brown sugar, corn syrup and baking soda. The lattice structure of the candy is caused by the baking soda reacting with the acid, resulting in these little air pockets throughout the candy. These pockets of air make it look like honeycomb!

The Hokey co*key, as it is still known in the United Kingdom, Ireland, some parts of Australia, and the Caribbean, (now known as Hokey Pokey in the U.S and Canada), is a campfire song and participation dance with a distinctive accompanying tune and lyric structure.

Why Is My Homemade Honeycomb Chewy ? The syrup is taken off the heat too soon, it's a common mistake and one I made! Underheating the sugar makes the honeycomb sticky so it won't set correctly. Keep your eye on the sugar thermometer and make sure the temperature reaches at least 146 degrees C or 295 degrees F.

If your homemade honeycomb candy is chewy, it is usually due to the mixture not cooking for long enough or hasn't reached 305°F. A candy thermometer is key for the recipe to ensure your honeycomb gets a crumbly, crunchy texture.

The mistake most first timers make is to take the syrup off the heat too soon. This makes the honeycomb sticky and doesn't allow it to set correctly. Whole volumes have been written about the science of candy making.

Stirring too quickly or too often can cause the toffee to separate. Moderate the heat as needed – turn it down if the toffee is boiling or cooking too fast so it doesn't burn. Cook until the toffee registers 285-290 degrees on an instant-read or candy thermometer and is deep amber brown in color, about 20-25 minutes.

Why is my honeycomb not setting? ›

Choose the best honeycomb

It's all good unless the melted sugar is cooked for too long, when it will burn and the bitterness detracts from the acid-sweet pleasures expected. If you undercook it, it will not set properly.

The soda reacts with the acid to make bubbles, and the syrup foams. When the cooked syrup is poured out and begins to harden, many of the tiny bubbles are trapped before they can escape (another reason the baking soda is added at the end).

Heat too much and these aromas become bitter and the syrup burns. For making cinder toffee I like to be at around 150C as I like a brittle toffee with only a little bit of chew to it. However, if you want a more sticky toffee then heat to a lower temperature.

The wax combs are typically chewy and will ball up in your mouth similar to gum, some people spit out the comb but most will swallow it whole as it is completely safe to eat.

Building on this popularity, British band-leader Al Tabor — possibly recalling “I Put My Little Hands In” — came up in 1942 with a similar instructional song, adding the term “hokey pokey” after allegedly remembering “hokey pokey” was a term for a serving of ice cream, and recalling a seller who hawked “hokey pokey ...

Honeycomb candy is known by many names.

Honeycomb toffee, sponge toffee, cinder toffee and hokey poke are just a few. Often though, it is simply referred to as honeycomb. The exact origin of this light yet rigid candy is disputed almost as much as the various names.

Beeswax is the substance from which honeycomb is made. It's the material that composes the walls of the honeycomb, allowing those beautiful little hexagons to form and fill with honey. We know bees are hard workers, and making beeswax is one of their many responsibilities.

Honeycomb is a natural product made by honey bees to store honey and pollen or house their larvae. It consists of a series of hexagonal cells constructed from beeswax which generally contain raw honey. Raw honey differs from commercial honey because it's not pasteurized or filtered.