Honeycomb (the confectionery treat) and Hokey Pokey (the dessert, not the dance) are regionalised names for the same crunchy caramelised sugar treat filled with bubbles of air producing a sponge-like texture.
Honeycomb is the name that Australians will likely know the treat by, whereas Kiwi’s (New Zealanders) will likely call it Hokey Pokey. Regionally it may be referred to as sponge candy, sea foam, fairy food candy, or old fashioned puff in the US, and in Britain, it is often called Cinder Toffee with variances of puff candy in Scotland, Yellowman in Northern Ireland and Sponge Toffee in Canada.
There is often small regional variances of caramelisation, formulations or bubble size, and those variances are represented based on customer requirements across our extensive range of kibbles, pieces, and balls of inclusion options.
Traditionally, Honeycomb and Hokey Pokey have been small-batch treats made on a stovetop, with varying air pocket sizes and inconsistent results from batch to batch, with variances due to temperature, humidity and the rate of baking soda that was included (and how fast it could, or couldn’t be stirred into the mix and poured into the pan).
Our team draws on over 40 years of Hokey Pokey expertise to create a consistent and quality honeycomb inclusion range specifically developed with the varying applications in mind at the scale for use in commercial products and quantities.
When working to ensure the best possible tasting treat, our production process, quality control systems, and organoleptic testing processes ensure a sweet treat that tastes, looks and functions as required no matter the day it is ordered or produced.
Map outlines courtesy of – https://freevectormaps.com/world-maps/WRLD-EPS-01-0017?ref=atr
Wikipedia article with regional names used in map – https://en.wikipedia.org/wiki/Honeycomb_toffee