Hokey Pokey

Every Kiwi knows what this is ... it's like the honeycomb in the middle of a well known chocolate bar. We were brought up in NZ on Hokey Pokey ice cream, either crumble on the top or mix into vanilla ice cream when it's nearly frozen to make the proper stuff (needs to be cold otherwise you'll have toffee ice cream)

2 tbsp Golden Syrup
5 tbsp Sugar
1 tsp Baking Soda


Heat syrup and sugar in non-stick milk pan until melted and slightly caramelised ... then add baking soda and quickly stir until mixed ... let it expand and pour onto silicon baking sheet ... it will set in 5 minutes ... be careful as it's very sticky and very hot in the pan

Smash into chunks as you like them as a sweet to nibble on.

For ice cream do not use the baking soda, I drip the molten toffee onto a silicon mat to make smooth drops then add them to the ice cream ... once it has frozen ... and churn again for a couple of minutes to mix through.


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