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Chocolate Hokey Pokey


  • To make the honeycomb, very gently melt the golden syrup, caster sugar and butter in a heavy-bottomed pot, continually stirring until dissolved. Turn the heat up a little and gently bring to the boil. The second the mixture comes to the boil, add the baking powder and continually mix. Then turn off the heat and pour the mixture into a lightly oiled loaf tin. Set aside until set and then turn out and break into pieces or chunks.
  • Dip the honeycomb pieces in the melted chocolate, place on a tray lined with baking paper and refrigerate until set.
  • Remove the honeycomb from the fridge a few minutes before serving - don't serve too cold.


  • 140 ml golden syrup
  • 200 gm caster sugar
  • 15 gm unsalted butter
  • 2 tspn baking powder
  • cooking oil spray
  • ¼ cup melted good dark cooking chocolate

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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