Traditional New Zealand Hokey Pokey Recipe

Ingredients

  • 5 tablespoons granulated sugar
  • 2 tablespoons golden syrup
  • 1 teaspoon baking soda

Steps and instructions

  1. Combine the sugar and golden syrup in a deep saucepan.
  2. Stir over low heat until the sugar dissolves.
  3. Increase the heat to medium and let the mixture boil for about 5 minutes, until it turns into a caramel color.
  4. Remove the saucepan from the heat and whisk in the baking soda. The mixture will bubble up, so be careful.
  5. Quickly pour the mixture onto a greased or lined baking tray. Let it cool and harden.
  6. Once hardened, break into pieces and enjoy!

Tools for making

  • Deep saucepan - Used to heat and prepare the hokey pokey mixture.
  • Whisk - Used to mix the ingredients and incorporate the baking soda into the mixture.
  • Baking tray - Used to pour and cool the hokey pokey mixture.
  • Grease or baking paper - Used to line the baking tray to prevent the hokey pokey from sticking.

Recipe variations

  • Adding crushed nuts such as almonds or peanuts to the hokey pokey mixture for added texture.
  • Drizzling melted chocolate over the cooled hokey pokey pieces for a chocolatey twist.
  • Using different types of sweeteners like maple syrup or honey instead of golden syrup.
  • Adding a pinch of sea salt to the hokey pokey mixture to balance the sweetness.
  • Experimenting with flavors by adding a teaspoon of vanilla extract or a sprinkle of cinnamon.

Recipe overview

Hokey pokey, a popular sweet treat in New Zealand, requires only three simple ingredients and a little bit of cooking magic to transform into a delicious, bubbly, and crunchy candy. This recipe is straightforward and quick to prepare, but it does involve boiling sugar, so caution is advised especially if children are involved in the cooking process. When the baking soda is whisked into the sugary syrup, it creates a delightful frothy reaction that makes the characteristic light, crisp texture of the hokey pokey. Once the candy is cooled and broken into pieces, you can enjoy it as is or use it as a topping for ice cream or desserts. Get ready to be amazed by this easy, fun, and sweet homemade candy!

Common questions

  1. Can I substitute golden syrup with another sweetener? No, golden syrup is a key ingredient in hokey pokey and provides its unique flavor and texture.
  2. What should be the consistency of the caramel mixture? The caramel mixture should be thick and syrupy, similar to honey.
  3. Can I use a different type of sugar? While granulated sugar is commonly used, you can experiment with other types of sugar such as caster sugar or brown sugar for slight variations in flavor.
  4. Can I skip greasing or lining the baking tray? It is recommended to grease or line the baking tray to prevent the hokey pokey from sticking. Skipping this step may make it difficult to remove the hardened mixture from the tray.
  5. How long does it take for the hokey pokey to harden? The hokey pokey usually takes about 30 minutes to an hour to cool and harden, depending on the temperature of your surroundings.
  6. Can I store the hokey pokey? Yes, you can store the hokey pokey in an airtight container at room temperature for up to a week. Just make sure it is completely cooled and hardened before storing.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the ingredients together.
  • Saucepan - A deep saucepan to heat the sugar and golden syrup.
  • Whisk - To mix the baking soda into the caramel mixture.
  • Baking Tray - A tray to pour and cool the hokey pokey mixture.
  • Greaseproof Paper - To line the baking tray and prevent sticking.

Origin stories

Hokey pokey is a beloved sweet treat that originates from New Zealand. It's a crucial component of the country's most popular ice cream flavor, hokey pokey ice cream, which is vanilla ice cream with small, solid lumps of honeycomb toffee. Interestingly, while the term "hokey pokey" is widely associated with this New Zealand candy, its exact origins are a bit of a mystery. Some suggest it comes from "hocus pocus", while others believe it was named after an Italian ice cream street vendor's call in the 19th century, "Gelati, ecco un poco!" — "Ice cream, here's a little!" However, no matter its original moniker's roots, there's no debate that this crunchy, sweet, golden confection holds a special place in New Zealand's culinary heart.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.