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Hokey Pokey


4 Tbsp golden syrup

100g caster sugar

1 ½ tsp baking soda


Lightly grease a baking tray.

Bring the caster sugar and golden syrup to the boil in a heavy based pot over a moderate heat. Boil for around 3 minutes, until the sugar reaches a deep golden colour. Remove the pot from the heat and lightly sprinkle the baking soda over the sugar. It will immediately start to froth. Very gently fold it into the sugar being careful not to knock out any air, and turn it onto the greased tray. Leave it to set and cool then break it into chunks and store it in an airtight jar.


We used to make hokey pokey with our small kids on a lazy afternoon at home. They love it dipped in melted dark chocolate; our home-made crunchy bar, and it wasn’t long before they encouraged hokey pokey onto the Capitol pancakes – an instant hit.

Makes: 125g

Preparation time: 5 mins

Cooking time: 3-4 mins

Difficulty: super easy

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