- 5 Tablespoons Caster Sugar
- 2 Tablespoons Golden Syrup
- 1 Teaspoon Baking Soda
- 120g Chocolate (Milk, Dark or White) (Melted)
- Measure out the baking soda and line a large baking tray with baking paper, then set aside (the last steps of this recipe require you to be very quick, so it’s helpful to have everything pre-measured and near you).
- Place the sugar and golden syrup into a medium sized saucepan on a medium heat. Using a kitchen whisk, stir constantly until the sugar and golden syrup dissolves (it will burn if you don’t keep stirring it).
- Once the mixture has dissolved, increase the heat slightly and bring the mixture to the boil for around two minutes (the best way to tell it’s ready is when the caramel is much darker in colour). You don’t need to stir the mixture constantly, just every once and a while to prevent it burning.
- When the mixture has darkened in colour and been boiling for around two minutes, start to mix the mixture again with the whisk.
- Then add in the baking soda and stir quickly for 5 seconds.
- Quickly remove the saucepan from the heat and immediately scrape the Hokey Pokey onto the lined baking tray (make sure you don’t push down on the mixture has you want to keep the air bubbles in). You may also have to tap the whisk onto the baking tray a few times to get the extra Hokey Pokey mixture that has stuck to the whisk.
- Then allow the Hokey Pokey to set on the baking tray until cool (I always place a cooling rack underneath the baking tray, as the tray can get very hot).
- Allow the Hokey Pokey to cool completely, then break the Hokey Pokey into bite sized pieces.
- Melt your choice of chocolate, then dip pieces of Hokey Pokey into the melted chocolate or enjoy plain.