5 tablespoons sugar
2 tablespoons golden syrup
1 teaspoon baking soda
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Instructions:
1. Prepare the workspace:
Line a baking tray with baking paper or grease it lightly.
Have all your ingredients measured out and ready to go because the process moves quickly.
2. Make the caramel:
In a medium saucepan, combine the sugar and golden syrup.
Heat gently, stirring constantly, until the sugar dissolves.
Once dissolved, stop stirring and let the mixture come to a boil. Boil gently for about 2 minutes until it turns a golden amber color.
3. Add the baking soda:
Remove the saucepan from the heat and quickly stir in the baking soda. The mixture will foam up immediately. Stir just enough to combine.
4. Set the hokey pokey:
Pour the foamy mixture onto the prepared baking tray. Do not spread or touch it; it will settle on its own.
Let it cool and harden completely.
5. Break into pieces:
Once set, break the hokey pokey into chunks using your hands or a rolling pin.
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Enjoy!
You can eat it as is or use it as a topping for ice cream or desserts. Store in an airtight container to keep it crunchy.