← Nouns Cooking · Dessert Parlour

Ingredients

• 200 g caster sugar
• 3 tbsp Golden syrup
• 2 tsp bicarbonate of soda, sifted

Method

1. Line a 20 cm square tin with oiled baking paper and have the bicarbonate of soda measured and ready.
2. Put the sugar and golden syrup in a deep, heavy pan over low heat and stir gently until the sugar dissolves.
3. Turn up the heat and let it bubble, without stirring, for 4–6 min, until it turns the colour of maple syrup, about 150°C (300°F).
4. Take off the heat, tip in the bicarb and whisk for just a few seconds until it foams up. Pour straight into the tin and do not spread it, or you knock out the bubbles.
5. Leave to set for 1 hour, then break into chunks.

Tips

• Use a pan at least three times deeper than the syrup, because it foams up dramatically.
• Dip pieces in melted chocolate, or crush it over vanilla ice cream for real hokey pokey ice cream.
• Molten sugar causes bad burns: keep children well away and never touch or taste it until it has set.

Sources

Written in our own words after cross-checking these recipes:

196 flavors olive magazine BBC Good Food