Hokey Pokey

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

i made this twice and it taste like honeycomb!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very tasty.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is slightly flawed, as it does not give a cooking temp or candy temp. I go med/med high for 6-8 minutes, then add the soda, whisk lightly and pour. I've noticed that if you over whisk it or take the whisk out and put it back in, it deflates the candy. This recipe has the perfect flavor, but Gale Gands' has the perfect texture. Hmmm....

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Took me three tries to get it right, first two it came out flat and taffy like, THEN i read the reviews and a very helpful person said the sugar mixture should reach the 'hardball' candy stage (will turn into a hard ball when dropped in ice water you'd think they would say that in the recipe. After it was on the pan i took it out in the garage since the heat and humidifier were on in the house, and let it harden there. maybe being in the fridge will have the same result for those who have a problem with humidity? It still came out rather flat, not sure why, but at least the texture was right

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Thank you for sharing your recipe! I thought I would never get hokey pokey ice cream again without going to Australia again! This recipe turned out wonderful. I read all of the review first then changed the recipe a little. 1/2 C. sugar 1/2 C. brown sugar 8 T. light corn syrup, 295 degrees, 1 1/2 t. baking soda. Some have said it tastes burnt. Its supose to it is sugar, it is like brittle.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

we can use it for another dessert as a garnesh

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

A very dear friend from U.K. Buys these!So simple to make And eat. Softer than you'd think. Try. Not like American types of 'brittle'. A melt in the mouth experience. Add flavours If you want it to be more flavourfull. But make the original before 'trying' licquors or other spiritsor extracts.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

horrible

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

So this is my issue with this recipe: It's ALWAYS hit or miss! I've proably made this recipe over 10 times now, sometimes it's perfect and sometimes it's chewy like taffy! Can someone please advice as to how to make it consistently crunchy? It must be the humidity in my apt, but how do I manipulate this? I follow the recipe to the T and still I get the taffy consistency rather than the crunchy one. What do you guys think i'm doing wrong?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Quick and easy. Will try a little less baking soda next time and hope for a less humid day. The addition of a little vanilla might also do the trick otherwise very fun to eat. I will also try to get golden syrup. I used dark corn syrup. Love Nigella. Never had a disappointing recipe.