About this recipe:This delightful honeycomb toffee - also known around the world as hokey pokey, cinder toffee, sponge toffee or puff candy - is a delightful treat just perfect dipped in chocolate or crushed up and put into ice cream.
110g golden syrup
55g caster sugar
2 teaspoons bicarbonate of soda
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Method Prep:2min › Cook:7min › Ready in:9min
Boil the syrup and sugar together for about 5 minutes or until it turns a nice rich brown colour. While the mixture is still boiling, stir in the bicarbonate of soda very quickly. Pour into a well greased tin and allow to cool and set. Break into bite sized pieces and serve.