I have fond memories of Hokey Pokey as a child, it's a real kiwi classic. I'm sure I’m not the only one, that ate so much my jaw hurt from chewing. You've got to keep a close eye on this one to ensure that it doesn't burn. Here's a hint; use a silicone spatula to prevent sticking and burning. Recipe reprinted with thanks to our friends at Chelsea
Ingredients
5 Tbsp Chelsea white sugar
2 Tbsp Chelsea
1 tsp baking soda
Method
Put sugar and golden syrup into a saucepan. Heat gently, stirring constantly until the sugar dissolves. Increase the heat and bring to the boil. Boil for two minutes. Stir occasionally, if necessary, to prevent burning. Remove from heat. Add baking soda. Stir quickly until mixture froths up rapidly. Pour into a buttered tin immediately. Leave until cold and hard then break into pieces.
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