I made this recently as a gift for a friend, and printed a copy o the recipe and popped it in a gift box lined with baking paper. This recipe makes a lot, and is incredibly sweet. Hokey pokey is yummy when roughly crushed over vanilla ice cream.
Place the sugar, honey, maple syrup and butter in a large saucepan over medium heat and stir with a metal spoon until the sugar is dissolved. Place a candy thermometer in the saucepan and simmer for 7-8 minutes or until mixture reaches 150°C. Remove mixture from the heat and remove the candy thermometer. Add bicarbonate of soda and mix until golden and foamy. Pour mixture into a lightly greased 20cm x 30cm tin lined with non-stick baking paper. Set aside for 30 minutes or until set. Spread hokey pokey with melted chocolate and set aside for a further 1 hour or until set. Remove from tin and break into chunky pieces.