While my computer was busy updating it’s self this morning I thought I’d make use of this rare downtime to go through my old recipe books to find something delicious to bake with golden syrup - I absolutely adore their limited edition tins and their new one designed by Greg Straight far too stunning for words, it really is the most perfect kiwi partnership! So I thought what would be more perfect than whipping up a batch of delicious Hokey Pokey. I’m almost certain this classic kiwi recipe is from Edmonds - I found it scribbled in the back of one of my old cookbooks, either way it’s the most perfect recipe for hokey pokey and would be incredible mixed in with vanilla ice cream!
Click read more for the recipe.
5 tablespoons white sugar
2 tablespoons golden syrup
1 teaspoon baking soda
Line a baking tray with baking paper and set aside. Add the sugar and golden syrup to a medium sauce pan and place over a low heat - stir constantly until the sugar dissolves. Increase the heat and bring to the boil for around two minutes - stir if needed to stop it from burning. Remove from heat and add the baking soda, stir quickly until the mixture froths up and all of the ingredients are combined. Pour onto the baking tray lined with paper - you don’t want to spread it too thin. Allow to cool until hard before breaking into pieces.
You can easily double or triple this recipe if you want, it’s amazing covered in melted chocolate and would be so perfect as a gift for someone special. x