Hokey Pokey

Ur recipe please. Made the one from Chelea sugar website but didn't get a decent amount out of it and it was bit burnt , so I need to try some tried and tested recipe for this. Thanks in advance.

Chef_moparpete, Jul 21, 2:16 pm

Hokey Pokey, Honeycomb, very similar.

This recipe always works.

6 tablespoons white sugar, 2 tablespoons golden syrup, 2 teaspoons water, 1 teaspoon of dry lump free baking soda.

Sugar, syrup, and water into a heavy pan, gentle heat until sugar is dissolved stirring regularly. Once starting to boil ( keep on very low heat but boiling and bubbling ) for 7 minutes. Now the very quick action, remove from the heat, add baking soda, stir like crazy and pour before setting which is very quick and messy onto a greased lightly baking tray. Mark lightly quickly but keep pressure of marking very light. One can add little small Pams Choc drops on top and after a short while use your finger to smear choc all over. Let cool completely then break into pieces.

Editing to add that recipe is best done in small batches.

Chef_valentino, Jul 21, 4:21 pm

Thanks for ur recipe,going to give this a try.

Chef_moparpete, Jul 22, 1:08 pm

When we grew up, that was just known as cinder toffee! Very popular in local sweetshops.

Chef_socram, Jul 22, 4:51 pm

This is an old NZWW one.

Ingredients
½ cup Sugar
¼ cup Golden syrup
2 tsp Baking soda

Directions
1. Place sugar and golden syrup in a saucepan and bring to the boil, stirring continuously until sugar dissolves. Boil gently for approximately 4 minutes.
2. Remove pan from the heat and very quickly stir in the baking soda until the mixture foams. Work quickly or the mixture will set in the pan.
3. Pour immediately into prepared tin and leave to cool and set.
4. Break into chunks when cold. Store in an airtight container, separated by pieces of nonstick baking paper.
Tip: When cooking hot, sugary mixtures such as hokey pokey, take great care not to spill any of the mixture on yourself as hot sugar sticks and can result in bad burns.
Tip: Note that in humid weather, hokey pokey will attract moisture from the air and may become quite wet and sticky and appear to melt. It still tastes good, though.
Tip: Transfer quickly to an airtight container to prevent hokey pokey deteriorating.

Chef_autumnwinds, Jul 24, 10:48 pm

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