Hokey Pokey Honey Comb

honey1 tbsp vegetable oil (for oiling the baking tray), 80 g butter, 160 g caster sugar, 80 g golden syrup, 2 tsp bicarbonate of soda


Growing up, ‘honey comb’,  ‘cinder toffee’ or ‘hokey  pokey’ as the Cornish affectionately know it, was one of the most revered treats. I have always thought about making it, knowing how easy it is, but after 23 years I only just got around to trying my hand at it. As previously stated, it is incredibly easy, it’s merely heating a few ingredients together  until toffee like, then adding bicarbonate of soda to make the delicious aerated  texture we know and love. I urge you to try this recipe,  it keeps for ages and is a fantastic accompaniment to ice cream… also pretty great sprinkled on top of the previous profiterole recipe!

You can find the recipe here.


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