Hokey Pokey Honeycomb Toffee Recipe - Gimme Yummy (2024)

FAQs

What's the difference between hokey pokey and honeycomb? ›

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.

One of the simplest and most fun confectioneries to make at home is cinder toffee, also known as honeycomb or sponge toffee.

Honeycomb acts like a sponge once it reaches room temperature, absorbing the moisture around it. And once absorbed, the candy turns sticky and tacky. To avoid this, do not let honeycomb sit out on the counter, uncovered after it has come to room temperature —particularly if there is a lot of humidity in the air.

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. It is well-known in English-speaking countries.

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 ...

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.

Why is my Honeycomb Candy chewy? This is a result of the mixture not cooking long enough. You really want it to cook for the full three minutes.

This usually happens when the toffee mixture is heated too quickly or at too high of a temperature. Make sure to use medium heat (or medium-low) and go SLOW!

Stay vigilant when making the honeycomb – don't leave the pan of sugar syrup unattended and keep that heat on medium, too hot and it will catch, and you will end up with bitter caramel.

What are other names for honeycomb toffee? ›

Honeycomb toffee, honeycomb candy, sponge toffee, cinder toffee, seafoam, or hokey pokey is a sugary toffee with a light, rigid, sponge-like texture.

White vinegar – one of the things that makes this candy unique is the light and airy texture of the toffee. We have the vinegar, in part, to thank for that! Vinegar reacts with the baking soda in the recipe to form little bubbles of carbon dioxide that give the honeycomb candy its airy, crisp texture.

Storage instructions. Uncoated honeycomb toffee – Store these honeycomb pieces in an air-tight container at room temperature for about 1 week (or 2 weeks if it's not humid). Chocolate coated honeycomb toffee – These can be stored at room temp for much longer (up to a month) in an air-tight container.

Samuel Rife, is an old-fashioned brittle that calls for two heaping teaspoons of baking soda. Baking soda helps to aerate brittle — it literally makes the molten candy bubble in the pot — to create a brittle with an airy, almost honeycomblike texture that crunches easily when eaten.

The raw honey has a more textured consistency than filtered honey. In addition, the waxy cells can be chewed as a gum. Honeycomb is a natural product made by bees to store their larvae, honey, and pollen. All of the honeycomb can be eaten — including the waxy cells and raw honey they contain.

Hokey-pokey first appeared on the streets of London in the mid-1800s, sold by Italian vendors. The name is believed to be a variant of “hocus pocus,” or -some say- derived from vendors calling out “ecco un poco”: “here's a little.” Unless that is a popular street-vendor call in Italy, I'm skeptical.

The taste of is often described as earthy, floral, or even fruity due to the fact that bees collect nectar from various flowers to store in their hives. It also has a soft yet crunchy texture, making it perfect for spreading on toast or crackers.

The honey contained in the comb may actually be more beneficial than regular honey, because it contains about 12% less water than liquid honey that's been exposed to air, making it more concentrated. This “raw” honey is sealed in the wax cells of the honeycomb along with vitamins, enzymes, pollen, and antioxidants.