By Chelsea Sugar
Page views: 3689The judges loved the perfect combination of Golden Syrup hokey pokey and chocolate in Emily's Rustic Crunchy Bar.
Please note that this recipe calls for Baking Soda, not Baking Powder
0 reviews
5 tbsp Cheslea White Sugar
2 tbsp Chelsea Golden Syrup
1 tsp baking soda
100gm Dark Chocolate Drops
Put Chelsea White Sugar and Chelsea Golden Syrup in saucepan. Heat gently, stirring constantly until sugar dissolves. Increase the heat and bring to the boil. Boil for 2 mins.
Stir occasionally, if necessary to prevent burning.
Remove from heat. Add baking soda. Stir quickly until mixture froths up.
Pour into buttered tin immediately. Sprinkle on top 100g dark chocolate drops. Leave to cool and go hard.
Break into pieces.
From the TV show Chelsea New Zealand's Hottest Home Baker.
1 of 1,000 prizes of 2 x 2018 Chelsea Recipe Calendars
One for you and one to gift!
Full competition details and T&Cs at chelsea.co.nz/2018calendar
Join The Chelsea Baking Club and get all the latest recipes, tips and tricks in the Baking Club newsletter. Plus create your own recipe book and upload and show off your own amazing creations.
or
Reviews
Average Rating