Hokey Pokey Candy Food

HONEYCOMB CANDY - AKA HOKEY-POKEY OR SPONGE CANDY

Steps:

• In a saucepan, combine the sugar, corn syrup, honey, and water, and using a wooden spoon, stir constantly over low heat until the sugar is fully dissolved.
• Put candy thermometer into the mixture to monitor temperature, increase the heat and boil mixture to exactly 270 degrees F (132C).
• Reduce heat to as low as possible and maintain the temperature 270F for exactly 15 minutes.
• It is very important that the temperature of the mixture does not fluctuate; if the temperature begins to rise, remove the pan from heat occasionally to reduce the heat.
• After the temperature has been maintained for 15 minutes, remove the pan from heat, take out the thermometer, and allow the bubbles to subside.
• Using a wooden spoon, quickly stir in finely sifted baking soda.
• Immediately and quickly pour the mixture into a large oiled baking dish.
• (Please note, important: the pouring step requires strength and you'll be handling extremely hot liquids; if you're not strong and agile enough you might want to leave that step to a strong and able assistant.) When candy has completely cooled, remove from pan and break into pieces.
• Many lovers of honeycomb candy like to coat the pieces in chocolate- you can dunk the pieces into melted chocolate if you like.

HONEYCOMB CANDY (HOKEY POKEY) - NIGELLA LAWSON

Steps:

• Stir sugar and syrup together in a cold pan. Put over medium-high heat; from this point, do NOT stir, but only swirl the pan. Cook until golden and thick, and bubbles are beginning to mount.
• Turn off heat and add baking soda. Whisk vigorously. Pour onto a silicone liner (Silpat) and let stand 15 minutes. Smash into large pieces.

HOKEY POKEY

Steps:

• Put the sugar and syrup into a saucepan and stir together to mix. You can't stir once the pan's on the heat, though.
• Place the pan on the heat and let the mixture first melt and then turn to goo and then a bubbling mass the color of maple syrup - this will take 3 minutes or so.
• Off the heat, whisk in the baking soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of baking parchment or greased foil.
• Leave until set and then bash at it, so that it splinters into many glinting pieces.

HOKEY POKEY

Steps:

• Boil white and brown sugars, water and cream of tartar very quickly until a little dropped into cold water cracks.
• Take off the heat add the essence and baking powder. Stir lightly and pour in to a buttered tin. A 9 inch slice tin is a good size. When cold, break (you might need a rolling pin to break it up) store in a airtight container.

GOLDEN SYRUP CANDY (LIKE HOKEY POKEY)

Steps:

• Bring the sugar and the golden syrup to the boil, slowly stirring all the time.
• Boil for 7 minutes, stirring occasionally.
• Remove from heat and add soda.
• Stir in quickly until it froths and pour at once into a greased tin.
• Break up when cold.
• Store in an airtight tin.

HONEYCOMB CANDY (HOKEY POKEY)

Steps:

• 1. Add corn syrup and molasses in medium size pan
• 2. Add sugar and stir together over medium heat till combine, trust me, don't stop stiring
• 3. Continue stiring 6-8min until it starts bubbling and becomes a carmel colored liquid
• 4. Remove from heat and add baking soda all at once and whip it will foam at a rapid rate, Work fast
• 5. Immediately dump onto silicone mat on baking sheet, do not spread out.
• 6. Once cooled break apart and either seal in air tight container or enjoy.

HOKEY POKEY

Steps:

• Put the sugar and Golden Syrup in a large saucepan (it foams) and bring to a boil. Boil for 4 minutes, watching to ensure it does not scorch.
• Add the baking soda and beat until a light golden color and frothy,.
• Pour onto a greased tray and allow to harden.
• Break apart when set.