Golden Syrup
Keep an eye on your hokey pokey to ensure that it doesn't burn. Here's a hint; use a silicon spatula to prevent sticking and burning.
I boiled for the right amount of time but it was not crunchy how can I help that?
CHELSEA SUGAR: Hi there, it sounds like it may have needed cooking for a little longer.
, approved=true, user_name=Qwerty, hs_createdate=1702249865470, rating_new__1_5_=4, id=11175469951}, {comment_text=I think the baking soda was maybe just a little over powering, approved=true, user_name=renee, hs_createdate=1702249865021, rating_new__1_5_=3, id=11175545754}, {comment_text=AWESOME! Simple ingredients, and the baking soda puffing it up makes it look sooooo cool... Who knew making hokey pokey was so easy? Also we melted chocolate and coated it. When it hardened it was just like a crunchy bar! 5 stars from me!, approved=true, user_name=Laura, hs_createdate=1702249864829, rating_new__1_5_=5, id=11175465783}, {comment_text=AWESOME, approved=true, user_name=BLA, hs_createdate=1702249864564, rating_new__1_5_=5, id=11175419981}]}I boiled for the right amount of time but it was not crunchy how can I help that?
CHELSEA SUGAR: Hi there, it sounds like it may have needed cooking for a little longer.
Grease the base and sides of a 20cm x 20cm slice tin with butter.
Place Chelsea White Sugar or Chelsea Caster Sugar and Chelsea Golden Syrup into a heavy-based saucepan. Heat gently, stirring constantly, until the sugar dissolves.
Add the Edmonds Baking Soda and stir very quickly - the mixture will froth up rapidly.
Pour into prepared tin immediately. Leave until cold and set then break into pieces.
Coat hokey pokey pieces in melted chocolate for an extra special treat!
I boiled for the right amount of time but it was not crunchy how can I help that?
CHELSEA SUGAR: Hi there, it sounds like it may have needed cooking for a little longer.
To serve
Icing
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