Hokey Pokey

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've seen reviews all over the map about this recipe (on a bunch of different boards.

Part of the problem is that the amount of time and the exact stove setting aren't clear, which can lead to disappointing and chewy candy.

Cook it at medium-high for 5 minutes. If you have a candy thermometer, it'll be at hard crack (300dg then. Remove it from the heat and then whisk in your bicarb.

You can then wait till it cools on the whisk to snap off little snacks : And if you didn't use a non-stick pot, you can chisel out the stuff that stuck to the walls.

Yummy!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I found this worked very well indeed, I do think my idea of maple syrup would be a little on the dark side but it set up just lovely and I was laughing away at the strangeness of it all! It tasted delicious and I didnt detect the bicarb.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I tried this recipe, but there is no way of knowing how ling to cook it. I ended up under-cooking it, and though it tasted yummy, it was very difficult to eat, because it all stuck together. I gave it three stars instead of two because I will try this again and I am hopeful.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is exactly like the center of a candy bar I used to get in England all the time! (Crunchie You just have to be sure to boil the mixture for a full 3 minutes otherwise it won't harden.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this recipe with my 12 year-old son, who is a budding chef. He enjoyed the 'science' aspect of the recipe, as well as hammering the honeycomb into bite-sized pieces. It tastes wonderful - like the insides of a Violet Crumble candy. This will be my new holiday gift-giving staple!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I don't know why this didn't turn out. I followed the recipe exactly and it looked (during the cooking process just like Nigella's. However, when I put it on the parchment, it spread extremely thin and was so terribly sticky. Even 24 hours after letting it set, it was bendable and nearly pulled out my teeth when I tried to chew it. I think the flavor would have been good had it been solid and crispy, as I think its supposed to be, however, mine just turned into an inedible ridiculously sticky toffee-like substance.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I tried two versions of this recipe - one with brown sugar and corn syrup, and the second with white sugar and honey. The brown sugar version is really yummy - very good and something I would give away to friends. The honey version is still setting up, so I will have to let you all know how it tastes. It is more puffy and has a beautiful, almost golden amber color to it. I've always loved honeycomb candy and never knew how to make it. Thanks Nigella!