Crunchy candy with just three ingredients! Crunchy Hokey Pokey Honeycomb candy dipped in melted dark chocolate makes a perfect treat.
Isn’t it fantastic if you can make a crunchy candy with just three ingredients and in no time at all? Hokey pokey is definitely the simplest and the tastiest candy to make. It reminds me of that crunchy wafer like stuff in certain chocolate bars. Dip it in some chocolate and you would know what I mean.
You can also crumble this and top your ice cream with it or use it as a layer in a tart to give that crunchy bite or simply have it as it is.
Have fun candy making
Liked the Hokey Pokey Honeycomb Candy? You will like these too-
Line an aluminium tray/ pan with parchment paper. [I used a smaller deeper pan and so my candy got a little height. You can do the same or simply use a regular tray lined with parchment]
Keep a bowl of cold water and a dry spoon handy, to test the stage of the candy syrup.
In a deep thick bottomed pan mix the sugar and honey.
Keep the pan over a low flame and allow the honey and sugar to melt. [Do not stir. You may swirl the pan once or twice if required]
Once the sugar melts completely and the mixture starts to bubble you may start testing the stage of the candy syrup. [This can also be done by using a candy thermometer]
Using a dry spoon drop a bit of the syrup in the bowl of water. The candy syrup passes through various stages - soft ball stage [ where the sugar drop is soft and malleable], hard ball stage and finally the hard crack stage [reached at 300 degrees]. I have posted a link under the notes below to help you understand this better.
Test to know when you have reached the hard crack stage- Pick up the sugar drop from the bowl of water and pull it into a strand. After a couple of seconds the sugar strand hardens. It is brittle and breaks with a clear 'snap'.
As soon as the hard crack stage is reached, turn off the heat. [This is important to avoid the sugar from caramelizing]
Mix in the baking soda immediately. The mixture would turn pale golden and frothy. [The baking soda/soda bicarb must be mixed well and quickly. You can use a wooden or silicon spatula for doing this]
Pour it into the lined aluminium tray/pan. [This must be done quickly]
Allow the candy to set. [Do not disturb the tray once you pour in the mixture]
Remove the parchment and break it into shards.
You can dip a couple of hokey pokey candies in melted dark chocolate. Allow the chocolate to set and bite into your crunchy bar.
Store the candy in an air tight container.
You can check this link to learn more about the stages of candy syrup. It helped me quite a lot.
It is easier if one has a candy thermometer, but don't worry if you don't [this way you get to play more with the sugar and trust me that can be fun]
Do be careful during the whole process. The sugar syrup is way too hot and you don't want to burn your skin.
There is no right way to pour your candy syrup into the lined tin. You just have to be quick and not disturb the hokey pokey until it sets completely. If you want a flatter candy, pour the syrup on a large tray [this would tend to set quickly] and if you set it in a deeper smaller tin, it takes a while longer.