Hokey Pokey

I was going to say that this isn't as fun as it sounds, but then I reconsidered. Hokey pokey is the Cornish term for honeycomb, and is wonderful[ eaten in golden shards or crumbled into the best vanilla ice cream. I include it here as it is the perfect present to take to a dinner party. Better than flowers, as they need to be put into a vase, better than chocolate, which people tend to smile politely at, but put away in a drawer. I've found no one can resist a bit of hokey pokey. The quantities I've specified don't make an awful lot - enough to fill a little tin 12 cm diameter and 6 cm deep / 4 and a half inches diameter and 2 and a half inches deep -but any more and you'd be sued by your dentist.]

Total Time:
38 min
Prep:
5 min
Inactive:
30 min
Cook:
3 min

Yield:
2 cups
Level:
Easy

Ingredients
  • 1/2 cup sugar
  • 4 tablespoons dark corn syrup
  • 1 1/2 teaspoons baking soda
Directions
  • Put the sugar and syrup into a saucepan and stir together to mix. You can't stir once the pan's on the heat, though.

  • Place the pan on the heat and let the mixture first melt and then turn to goo and then a bubbling mass the color of maple syrup - this will take 3 minutes or so.

  • Off the heat, whisk in the baking soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of baking parchment or greased foil.

  • Leave until set and then bash at it, so that it splinters into many glinting pieces.


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