New Zealand · Australia
Hokey Pokey Slice
Baking soda into hot caramel: the toffee triples in volume in seconds.
hokey pokey slicehoneycomb toffee slice
The Chemistry in This Bake
Stirring baking soda into hot caramelized syrup, triggering a rapid gas-releasing decomposition that puffs the toffee.
Learn the full technique →Ingredients
- Sugar
- Golden syrup
- Butter
- Baking soda
- Plain biscuits (for the base)
- Chocolate (for topping)
Method
Crush biscuits, mix with melted butter, and press into a slice tin; chill.
Boil sugar and golden syrup to a deep caramel, watching the color closely.
Remove from heat and whisk in baking soda — the syrup erupts as gas is released.
Pour the puffed honeycomb over the chilled base quickly.
Melt chocolate and spread over the set toffee.
Chill and cut into shards before the chocolate dulls.