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Sweets

Hokey Pokey

Name: Hokey Pokey
Prep time: 5 min
Cook time: 5 min
Yield: 20
Ingredients: 5 Tbsp Chelsea White Sugar or Chelsea Caster Sugar; 2 Tbsp Chelsea Golden Syrup; 1 tsp Edmonds Baking Soda

4.4

Preparation

5 mins

Bake

5 mins

Difficulty

Easy

Servings

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.

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Ingredients
Method

Ingredients

5 Tbsp Chelsea White Sugar or Chelsea Caster Sugar
2 Tbsp Chelsea Golden Syrup
1 tsp Edmonds Baking Soda

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Caster Sugar

The fine crystal of Chelsea...

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White Sugar

The uniform size of the...

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{has_more=true, offset=110, total=148, results=[{comment_text=Tasted really good but it got stuck to the slice tin and i struggled to get it out, found it was also rather sticky. Had set completely. I think I may have cooked it too long or not long enough? Any tips for next time??CHELSEA: Hi there, if you're finding it is sticking to your tin you could line this with baking paper instead of just greasing it next time. Not cooking the hokey pokey for long enough can lead to it being sticky. The weather can play a part too - best not to make it on a humid, wet day!, approved=true, user_name=Michelle, hs_createdate=1702249863475, rating_new__1_5_=5, id=11174113680}, {comment_text=It was so yum and the chocolate gave a great taste, approved=true, user_name=Jaida, hs_createdate=1702249863161, rating_new__1_5_=5, id=11175545738}, {comment_text=Good recipe, works better with a tad less baking soda. Could also do with a temperature, or specific heats. 2 minutes boil will often only get you to a soft crack, or lower if you do more than one quantity., approved=true, user_name=Tui, hs_createdate=1702249862682, rating_new__1_5_=3, id=11175400737}, {comment_text=Great recipe, good to eat while and after making!, approved=true, user_name=Shawny, hs_createdate=1702249862638, rating_new__1_5_=5, id=11175550627}, {comment_text=This stuff is so good I could eat it all day., approved=true, user_name=Bob, hs_createdate=1702249861888, rating_new__1_5_=5, id=11175581586}, {comment_text=We decided to use half the baking soda because of other people saying there's too much., approved=true, user_name=yum, hs_createdate=1702249861868, rating_new__1_5_=5, id=11175447112}, {comment_text=yum yum yum in my tum tum tum, approved=true, user_name=tsukasa, hs_createdate=1702249861184, rating_new__1_5_=5, id=11175501427}, {comment_text=I love it., approved=true, user_name=Rangi, hs_createdate=1702249860805, rating_new__1_5_=5, id=11175651083}, {comment_text=The result was fantastic but it is very hard to move so quickly with it! :), approved=true, hs_createdate=1702249860752, rating_new__1_5_=4, id=11175567287}, {comment_text=i dont like hokey pokey, approved=true, user_name=leon, hs_createdate=1702249860679, rating_new__1_5_=1, id=11175604603}]}

Reviews

148

What did you think of this recipe?

Michelle

Tasted really good but it got stuck to the slice tin and i struggled to get it out, found it was also rather sticky. Had set completely. I think I may have cooked it too long or not long enough? Any tips for next time??CHELSEA: Hi there, if you're finding it is sticking to your tin you could line this with baking paper instead of just greasing it next time. Not cooking the hokey pokey for long enough can lead to it being sticky. The weather can play a part too - best not to make it on a humid, wet day!

Jaida

It was so yum and the chocolate gave a great taste

Tui

Good recipe, works better with a tad less baking soda. Could also do with a temperature, or specific heats. 2 minutes boil will often only get you to a soft crack, or lower if you do more than one quantity.

Shawny

Great recipe, good to eat while and after making!

Bob

This stuff is so good I could eat it all day.

yum

We decided to use half the baking soda because of other people saying there's too much.

tsukasa

yum yum yum in my tum tum tum

Rangi

I love it.

Unknown

The result was fantastic but it is very hard to move so quickly with it! :)

leon

i dont like hokey pokey

Method

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!