Hokey Pokey

New Zealand honeycomb toffee served over vanilla ice cream.

Preparation: 10 min · Cooking: 8 min · Total: 48 min · 4 servings

Ingredients

• 200 g sugar
• 100 ml golden syrup
• 3 tsp baking soda
• 1000 ml vanilla ice cream
• 5 g butter for greasing

Instructions

1. Prepare the tray and ingredients

   Line a baking sheet with baking paper and lightly grease it with 5 g butter. Measure 200 g sugar, 100 ml golden syrup, and 3 tsp baking soda separately; keep the ice cream frozen until serving.

   The lined, greased tray and measured baking soda are ready before heating the sugar.

2. Make the honeycomb

   Heat 200 g sugar and 100 ml golden syrup in a deep, heavy saucepan over low heat, stirring until the sugar dissolves. Increase to medium heat and boil for about 8 minutes, until a candy thermometer reads 146°C; do not add the baking soda yet.

   The dissolved sugar syrup is bubbling and has reached 146°C; time is only a guide.

   Cook hokey-pokey candy: 480 seconds

3. Make the honeycomb (2/2)

   Remove the pan from the heat. Quickly stir in 3 tsp baking soda once, then immediately pour the foaming candy onto the prepared sheet without spreading or pressing it. Leave untouched for about 30 minutes until completely cool and crisp.

   The candy is cool, crisp, and set before breaking it into pieces.

4. Break and serve

   Break the fully cooled honeycomb into pieces. Divide 1000 ml vanilla ice cream among four bowls, scatter the honeycomb over it, and serve immediately.

   The honeycomb is brittle and crisp, while the ice cream is still frozen.

Tips

• Have the tray and baking soda ready before the syrup reaches temperature; it foams quickly.
• Contains milk from butter and ice cream; check packaged ice cream for other allergens and cross-contact.

Common mistakes

• A syrup that has not reached 146°C may stay sticky instead of setting crisp.
• Pressing the foam on the tray collapses the honeycomb bubbles.

Substitutions

• For a dairy-free serving, grease the tray with neutral oil and use dairy-free vanilla frozen dessert; check labels.

Storage

Store fully cooled honeycomb airtight in a cool, dry place for up to 1 week. Keep ice cream frozen at -18°C and combine only when serving.

Reheating

Do not reheat; serve the honeycomb crisp over frozen ice cream.

About this recipe

Hokey pokey is a New Zealand ice-cream flavour: vanilla ice cream with crisp honeycomb toffee pieces.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.