Hokey pokey is a Cornish term for honeycomb. It is wonderful eaten in golden shards or crumbled into the best vanilla ice cream. It is also the perfect present to take to a dinner party. Better than flowers, as they need to be put into a vase, better than chocolate, which people tend to smile politely at, but put away in a drawer: no one can resist a bit of hokey pokey I’ve found.
how to make :
- 100 grams caster sugar
- 4 tablespoons golden syrup
- 1½ teaspoons bicarbonate of soda
- Put the sugar and syrup into a saucepan and stir together to mix. You mustn’t stir once the pan’s on the heat, though.
- Place the pan on the heat and let the mixture first melt, then turn to goo and then to a bubbling mass the colour of maple syrup – this will take 3 minutes or so.
- Off the heat, whisk in the bicarbonate of soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of reusable baking parchment or greased foil.
- Leave until set and then bash at it, so that it splinters into many glinting pieces.
Very important tips to know
There are only a few important things to remember when making hokey pokey:
1. Stir the sugar when it’s melting, otherwise it will burn.
2. After adding the baking soda, scrape it IMMEDIATELY onto a plate as it sets very quickly.
3. Don’t touch it until it has cooled down, otherwise you will get burned. It sticks to your skin very easily when its hot.
4. Wash all the tools you use to make it straight away as the caramel sticks to everything otherwise.
The last two points come from personal experience. I tried it so you don’t have to!
That’s about it. Once you’ve made it, it will keep for a few days in an airtight container. You may find though that it will be already eaten after a few minutes!