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Hokey Pokey Recipe Hokey Pokey Recipe

Posted on by Lesley Armstrong
Hokey Pokey
This is a classic New Zealand recipe, for a crunchy, brittle, chewy toffee that we call Hokey Pokey.  Hokey Pokey nuggets also go into our Hokey Pokey ice-cream, my favourite ice-cream flavour.
 
150g (5 oz) sugar
2 tsp baking soda ( bicarbonate of soda)
 
Put sugar and golden syrup into a large heavy saucepan, and heat over low heat until it all melts.  Heat gently, increasing the temperature to medium, and stirring constantly until all the sugar crystals are dissolved.  Bring the mixture to the boil, then reduce heat back to medium-low so the mixture continues simmering.  Simmer for 5 minutes.  Stir occasionally to prevent burning.  Remove from heat.  Add baking soda, quickly mixing it into the sugar until the mixture froths up.  Immediately pour into buttered shallow tin ( or onto a marble slab, as has been suggested to me).  Leave until cold, and then break into pieces.  If you have put it in a tin, upending the tin over paper and bashing the bottom of the tin should release the hokey pokey!
 
Keep in an airtight container.  Any little pieces are nice sprinkled over icecream.
 
Hokey Pokey
This is a classic New Zealand recipe, for a crunchy, brittle, chewy toffee that we call Hokey Pokey.  Hokey Pokey nuggets also go into our Hokey Pokey ice-cream, my favourite ice-cream flavour.
 
150g (5 oz) sugar
2 tsp baking soda ( bicarbonate of soda)
 
Put sugar and golden syrup into a large heavy saucepan, and heat over low heat until it all melts.  Heat gently, increasing the temperature to medium, and stirring constantly until all the sugar crystals are dissolved.  Bring the mixture to the boil, then reduce heat back to medium-low so the mixture continues simmering.  Simmer for 5 minutes.  Stir occasionally to prevent burning.  Remove from heat.  Add baking soda, quickly mixing it into the sugar until the mixture froths up.  Immediately pour into buttered shallow tin ( or onto a marble slab, as has been suggested to me).  Leave until cold, and then break into pieces.  If you have put it in a tin, upending the tin over paper and bashing the bottom of the tin should release the hokey pokey!
 
Keep in an airtight container.  Any little pieces are nice sprinkled over icecream.
 
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