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- Place sugar and golden syrup in a saucepan and bring to the boil, stirring continuously until sugar dissolves. Boil gently for approximately 4 minutes.
- Remove pan from the heat and quickly stir in the baking soda until the mixture foams. Work quickly or the mixture will set in the pan.
- Pour immediately into prepared tin and leave to cool and set.
- Break into chunks when cold. Store in an airtight container, separated by pieces of nonstick baking paper.
Tip: When cooking hot, sugary mixtures such as hokey pokey, take great care not to spill any of the mixture on yourself as hot sugar sticks and can result in bad burns.
Tip: Note that in humid weather, hokey pokey will attract moisture from the air and may become quite wet and sticky and appear to melt. It still tastes good, though.
Tip: Transfer quickly to an airtight container to prevent hokey pokey deteriorating.