Golden Syrup Candy Like Hokey Pokey Recipes

HONEYCOMB RECIPE

Steps:

• Line an 8x8 square pan with parchment paper and set aside.
• Before you begin, be sure to measure out your baking soda and set it aside, you will need to have it ready once your honeycomb candy comes to the correct temperature.
• Combine sugar, corn syrup, and water in a medium-sized heavy-bottomed saucepan over medium heat. Stir frequently until the sugar is dissolved and mixture comes to a boil (this will take some time, don't turn up the heat above medium to speed up the process or you could ruin your candy).
• Once mixture begins to boil, attach your candy thermometer (make sure the tip of the thermometer is not touching the bottom of the pan) and don't stir any longer.
• Without stirring, cook to 300°F (149°C). Once mixture reaches temperature (it will still be clear at this point, it is supposed to be), immediately remove from heat and stir in your baking soda (heads-up! It's going to bubble up quite a bit).
• The mixture will immediately begin to foam, stir until baking soda is completely combined and the color turns golden, but don't over-stir or you'll end up deflating your candy and won't have any holes.
• Once foaming stops and baking soda is dissolved into the mixture, spread into prepared pan. Cool at least 1 hour before breaking into pieces (you may be able to use your hands, or whack it with a knife or use a mallet to tap a knife into the honeycomb to break).
• If desired, dip or drizzle cooled broken honeycomb pieces with melted chocolate.

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.

HONEYCOMB TOFFEE

Steps:

• Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
• Whisk sugar, corn syrup, honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until mixture is thinner but still cloudy. Let bubble until mixture is clear and thermometer registers 300 degrees F (149 degrees C).
• Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
• Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.

GOLDEN SYRUP BUTTER COOKIES

Steps:

• Melt butter, sugar, syrup and milk together.
• Cool to lukewarm and sift in flour and soda.
• Roll into balls and flatten with a fork onto an ungreased tray.
• Bake 15-20 minutes at 180°C.

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.

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.