Hokey Pokey Ice Cream

Hokey Pokey, it would seem, is not just a toddler’s dance. Down Under, it’s a beautiful, fluffy, yet crispy piece of confectionery delight enjoyed from New Zealand to England. Even Nigella Lawson loves a good nibble of this treat – straight out of a gift box, in the car – from time to time. Traditional recipes use golden syrup, but since I don’t have any of that, I used honey which gave the hokey pokey the most incredible, buzz-worthy flavor and just about turned me into a honey bee. Friends at my writer’s group suggested it tastes somewhat like peanut brittle without the peanut. All the tiny air holes make it crunch like a wafer, though. In my reading, I found that many people have trouble making this sweet treat, even though there are only three ingredients. As with any candy making, a good candy thermometer is a great idea, although I double checked my reading by dropping the candy into a bowl of ice water and found that to be more reliable. You’ll see. P.S. You can crumble hokey …