celebrating 130 years 1884-2014

Hokey Pokey

You've got to keep a close eye on this one to ensure that it doesn't burn. Here's a hint; use a silicon spatular to prevent sticking and burning.
  • Difficulty
  • Prep time 5 mins
  • Cooking time 5 mins
  • Serves
    15-20 chunks

    5 Tbsp Chelsea White Sugar
    2 Tbsp Chelsea Golden Syrup
    1 tsp baking soda


    1. 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.

    Special thanks to Edmonds for use of this Best Ever recipe.


Average Rating

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Tastes great and it's also quick and fairly simple :)

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easy and yummy

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It was very nice after int set. But it had a slight after taste. But still very quick a yummy.

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

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Yummy yum! Easy to make and delightful to eat... every dentists dream :D

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Easy and tastes great! I dipped it in chocolate and my kids just loved it. They cannot believe it is homemade and take extra to school as their mates loved it too.

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Tahnks 4 the Silcon pokey Never using this hokey pokey recipe again

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