Hokey Pokey Recipes

Steps:

• Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
• Whisk sugar, corn syrup, honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until mixture is thinner but still cloudy. Let bubble until mixture is clear and thermometer registers 300 degrees F (149 degrees C).
• Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
• Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.

Steps:

• Put the sugar and Golden Syrup in a large saucepan (it foams) and bring to a boil. Boil for 4 minutes, watching to ensure it does not scorch.
• Add the baking soda and beat until a light golden color and frothy,.
• Pour onto a greased tray and allow to harden.
• Break apart when set.

Steps:

• Cream the butter and sugar.
• Warm milk and golden syrup in a mug in microwave (only for about 30 seconds or else it will curdle) Add baking soda to milk and golden syrup and beat with a teaspoon until frothy.
• Stir into butter and sugar mixture.
• Add flour and mix well.
• Roll teaspoonfuls of mixture into balls, place onto baking tray and flatten with fork.
• Bake in moderate oven 180 C for 10-15 minutes.
• Don't overcook.