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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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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}, {comment_text=a bit too salty, approved=true, user_name=salty, hs_createdate=1702249863621, rating_new__1_5_=2, id=11175679763}, {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}]}

Reviews

177

What did you think of this recipe?

Erika

Love this recipe, Was wondering if I can make it using maple syrup as I can't get golden syrup in Japan.

Barbara

Simple recipe!! Great outcome!#idiotproof

Unknown

Disgusting!! it tasted like baking soda.

rabbit

yoyoyo

Qwerty

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.

renee

I think the baking soda was maybe just a little over powering

Laura

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!

BLA

AWESOME

salty

a bit too salty

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!

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!