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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

Additional tips

Make sure you read through the instructions and have all equipment ready before beginning this recipe. Boiling sugar is incredibly hot and the mixture foams up rapidly - be careful!

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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Reviews

190

What did you think of this recipe?

Neil Mitchell

First try was a flop. 2nd try I used a thermometer and cooked for 7 minutes. Cooked at 145c.

Nancy

1st attempt didn't work but then I watched the wee video and it said boil instead of gentle heat and it worked but I doubled the mixture

Paige

It was alright but if you don't let the sugar melt it tastes bad

lily clarkin

didnt harden

Yahya Ajmal

I love the recipe and the after result is good

martinthebaker

This is a rubbish recipe. Does not mention how long you need to cook it for... that is why there are are failures in the reviews. Nor does it mention the safety aspect of dealing with boiling sugar.

blair

simple and yummy

Jessica

Love the end on this video 🩷

Elena

I think it's an amazing recipe it melts in your mouth so majestically we did it at girl guides last time as well

Mrs Walker

Great school experiment.

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.

Increase heat and bring mixture to the boil. Boil gently for two minutes. Stir occasionally, if necessary, to prevent burning. Remove from heat. Add the 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!