Hokey pokey is a delightful treat that’s both nostalgic and easy to make at home. Known for its light, crunchy texture and golden honeycomb-like appearance, hokey pokey is a type of honeycomb toffee popular in countries like New Zealand and the UK. It only requires a few basic ingredients and can be whipped up in a matter of minutes. The key to making great hokey pokey is mastering the caramelisation process and knowing exactly when to add baking soda to achieve the desired airy texture. Whether you’re preparing it for a sweet snack, to crumble over ice cream, or to enjoy on its own, learning how to make hokey pokey is a fun and rewarding kitchen activity.
What Is Hokey Pokey?
The Basics of Honeycomb Toffee
Hokey pokey is essentially a sugar-based candy that puffs up due to a chemical reaction between caramelised sugar and baking soda. This reaction creates air bubbles throughout the mixture, resulting in a light and crunchy texture. The flavour is sweet and slightly smoky, with a hint of golden syrup or honey depending on the recipe.
Popular Uses
- Crumbled over vanilla ice cream
- Mixed into chocolate bars
- Served as a sweet gift in bags or boxes
- Enjoyed as a crunchy snack on its own
Ingredients Needed to Make Hokey Pokey
The recipe for hokey pokey is incredibly simple, and you likely already have the ingredients in your kitchen:
- 200g caster sugar
- 5 tbsp golden syrup (or light corn syrup if golden syrup is unavailable)
- 2 tsp baking soda (bicarbonate of soda)
Recommended Equipment
- Heavy-bottomed saucepan
- Wooden spoon or silicone spatula
- Measuring spoons
- Greased baking tin or a sheet lined with parchment paper
- Heat-resistant gloves or oven mitts (optional but useful)
Step-by-Step Instructions
Step 1: Prepare Your Equipment
Before you begin, grease a baking tin or line a tray with parchment paper and set it aside. Have your baking soda measured out and ready to go, as you’ll need to add it quickly once the sugar syrup reaches the right temperature. Hokey pokey hardens fast, so preparation is essential.
Step 2: Melt the Sugar and Syrup
In a heavy-bottomed saucepan, add the caster sugar and golden syrup. Stir gently to combine, then place the pan over low to medium heat. Do not stir once the mixture starts heating just swirl the pan occasionally to ensure even caramelisation. Stirring can cause the sugar to crystallise, which will ruin the smooth texture.
Step 3: Caramelise the Mixture
Allow the sugar and syrup mixture to bubble and cook for 4 to 5 minutes, or until it reaches a rich golden-brown colour. The temperature should be around 150°C (hard crack stage), which can be measured with a candy thermometer. If you don’t have a thermometer, look for the mixture to bubble slowly and darken slightly in colour.
Step 4: Add the Baking Soda
Quickly remove the pan from heat and immediately add the baking soda. Stir briskly but gently. The mixture will foam up dramatically this is the chemical reaction that creates the airy, honeycomb texture. Be careful not to over-mix or you’ll deflate the bubbles.
Step 5: Pour and Cool
Quickly pour the foaming mixture into your prepared tin or onto the parchment-lined sheet. Do not spread it out; let it settle naturally to preserve the bubbles. Leave it to cool and set completely for at least one hour at room temperature.
Step 6: Break into Pieces
Once fully cooled and hardened, use a knife or your hands to break the hokey pokey into irregular shards. Store in an airtight container to prevent it from absorbing moisture and becoming sticky.
Tips for the Best Hokey Pokey
- Work quickly: Have all your ingredients and tools ready before you begin. The caramel sets fast once the baking soda is added.
- Use a heavy-bottomed pan: This ensures even heating and prevents the sugar from burning.
- Do not stir the caramel: Stirring after the sugar dissolves can cause crystallisation, leading to a grainy texture.
- Be careful with heat: Too high and the sugar burns; too low and it won’t caramelise properly. Moderate, steady heat is key.
- Keep it dry: Humidity makes hokey pokey sticky, so store it in a cool, dry place in an airtight container.
Variations and Creative Ideas
Chocolate-Dipped Hokey Pokey
Once broken into pieces, dip one side of each shard into melted chocolate. Let them cool on parchment for a luxurious twist on the traditional treat.
Flavoured Versions
- Add a pinch of sea salt for a sweet-salty contrast
- Use honey instead of golden syrup for a deeper, floral flavour
- Mix in a splash of vanilla extract for extra depth
Hokey Pokey Ice Cream Topping
Crush the hokey pokey into small chunks and sprinkle generously over ice cream for added crunch and sweetness. It’s a classic topping for vanilla or caramel-flavoured desserts.
Frequently Asked Questions
Can I use brown sugar instead of caster sugar?
Brown sugar will alter the flavour and colour significantly. While it can be used, the result may be more molasses-like and less airy. Caster sugar provides a cleaner, more neutral sweetness that suits hokey pokey best.
Why did my hokey pokey turn out chewy instead of crunchy?
This usually happens if the sugar mixture didn’t cook long enough to reach the hard crack stage. Make sure the mixture is a rich golden colour and bubbles slowly before adding baking soda.
How long does hokey pokey last?
When stored in an airtight container in a dry place, hokey pokey can last up to 2 weeks. Avoid refrigeration, as moisture can ruin the texture.
Learning how to make hokey pokey at home is a quick and rewarding experience. With just sugar, golden syrup, and baking soda, you can create a nostalgic, crunchy treat that’s perfect for gifting, snacking, or adding to your favourite desserts. By mastering the basic technique and experimenting with flavour variations, you’ll discover just how versatile and fun this homemade candy can be. The next time you’re in the mood for something sweet and simple, try whipping up a batch of hokey pokey and enjoy its golden, bubbly crunch.