How did Nigella make that Hokey Pokey stuff the other night?

[Boovs]

Can anyone remember the receipe?

I can't remember the recipe but was incredibly irritated by her contrived eating of it on the way to dinner! As if.

is Hokey Pokey meant to be food?!!

she got her maid to do it

while she went out to a party with her millionaire husband

you don't BELIEVE all that shit do you?

syrup, sugar and bicarb. Not sure of the quantities though.

Its just cinder toffee - nothing exciting but it did look pretty impressive how she made it.

I had a go at this last night, couldn't remember the quantities so just bunged in caster sugar, syrup and bicarb. I got quite excited as it looked right but then when I poured it out it went dead thin and then set like a big flat sticky pancake. So if anyone has been successful I would love to know where I went wrong. I did try to take a bite whilst looking at dh in lustful manner and talked about its smokey sweetness and enticing chewness, in homage to Nigella.

i would make some but i haven't got a solid silver hammer to break it up with

ooooh - is this like hokey pokey ice cream as eaten in NZ??? mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.

Not helpedful i know but I wanted to register the yum factor!!

Hokey Pokey ice-cream is very popular in NZ

um - sorry about the massive space in my previous post. carried away, me thinks

4 tbsp syrup - though she just squirted it in - can't remember the sugar bit or how much bicarb...

100gms of sugar,4tablespoons of golden syrup and 1 and a half of bicarb...and remember not to stir,just shake the pan

Sorry, 1 and half teaspoons of bicarb

Would never call it Hokey Pokey. Cinder toffee sounds so much nicer

I used to make this years ago and it puffs up very satisfyingly - beware pockets of unmixed in bicarb !

not the same as hokey pokey ice cream HP that is trult divine crunchy like toffee ish...
I have an NZ recipe for HP that works every time if you want me to post it...

5TBLS sugar
2TBLS golden syrup
1tsp baking soda

sugar and GS into pan, gently heat until sugar dissolves. increase heat and boil, for 2 minutes, stir if needed to stop burning. remove from heat -add baking soda, stir quick as it froths up, pour onto buttered tray immediately, leave until cold then break inot pieces and scoff the lot on your own before the kids come home

Sounds great - thanks for receipe - looking forward to having a go with this later.

I'm doing that right now .. QUICK is baking soda the same as bicarb???

Yes, they are the same!

thanks

OMgoodG what a sticky mess

do you think it's ok to use bicarb which i bought from the hardware shop for cleaning? is it the same stuff?

unless it says on the packaging that its food safe I wouldn't

I'm sure its the same stuff but probably not processsed to the exacting standards required by food hygiene

piffle - does it matter if you use caster sugar or granulated sugar?
am making it tomorrow

Thanks to this thread, I made some this afternoon! Suffice to say there isn't any left now, was scrummy. Ruby I used caster, should think granulated would be fine but probably would take longer to dissolve.