What do you call this? Honeycomb? Cinder toffee? Hokey pokey? Mr Colonial Cravings always laughs at me when I call it hokey pokey, but that’s what we call it in Cornwall and I think it’s pretty cute. Whatever name you have for it, this gingerbread flavoured version is just what your homemade gift repertoire has been waiting for!
It goes without saying that you have to be super-careful when you’re making this (it’s not one to do with kids) as the sugar will be crazy-hot and can give you a nasty burn if you splash yourself with it. It’s useful to have a jam thermometer but you can always test for ‘hard crack’ stage by dropping a tiny bit of the caramel into some ice-water.
6 tbsp golden syrup
2 1/4 tbsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp allspice
about 150g dark chocolate for coating
Mix together the spices and bicarbonate of soda and set aside until later. Line a deep sided baking tin or dish with foil and lightly oil.
Combine the sugar and syrup in a large heavy based saucepan and bring to boiling point. Heat until it reaches 140°c or ‘hard crack’ stage. Remove from the heat and quickly and carefully whisk in the spices and bicarbonate of soda so that the toffee foams up excitedly. Be very careful!
Pour the mixture into the prepared tin and let it set and harden – don’t be temped to touch it and don’t try to spread it out, it’s just going to do what it wants to do!
Once it has hardened, cooled and set, cut or break it into bite sized pieces. Melt the chocolate and dip the honeycomb into it to half coat them and then leave them on a wire rack to set.
The tiny bits and dust from breaking up the honeycomb is really delicious sprinkled onto whipped cream on top of hot chocolate by the way!