Hokey Pokey is New Zealand’s most popular ice-cream flavour and rightly so… Vanilla Ice Cream and Honeycomb (also known as sponge toffee, cinder toffee, yellow man, puff candy and sponge candy)! What could be better…? Vanilla Ice Cream, Honeycomb and Chocolate of course!
- 100g caster sugar
- 4 tbsps golden syrup
- 1.5 tsp bicarbonate of soda
- 250g milk chocolate (roughly chopped)
- 2 litres vanilla ice cream
Firstly, to make the honeycomb, place a sheet of non stick baking paper on a tray.
Gently melt the sugar and golden syrup in a small saucepan over a medium heat. Swirl the pan to mix (don’t stir the mixture as it will go grainy) every so often until the sugar has dissolved. Allow the mixture to come to the boil and allow it to colour slightly so it goes a deep golden brown. Don’t let it go too far though or it will taste burnt.
Now for the fun bit – when you add the bicarb soda the mixture will froth and bubble… Pull the mixture off the heat and quickly add the bicarb of soda. Mix thoroughly with a silicone spatula or metal spoon until it is evenly combined. The mixture should now have grown in volume and be full of air bubbles (like a runny honeycomb).
Pour the mixture out onto the prepared tray and allow to set on the bench. This will take around 20 minutes.
Once the honeycomb has set you can break it up into pieces – either cut roughly with a knife or smash it with a rolling bin depending on your stress levels.
Set the vanilla ice cream aside to soften slightly. Once it is soft without being runny fold in the pieces of honeycomb and the chocolate pieces, place back into the ice cream tub and re-freeze ready to serve…
Of course, if the science experiment part of this recipe (making honeycomb) does not appeal to you, cheats version is a few cut up Crunchie bars folded into vanilla ice cream… But where is the fun in that?