aim i want to find out to make hokey pokey.
research
method
Grease the base and sides of a 20cm x 20cm slice tin with butter.
Place Chelsea White Sugar or Chelsea Caster Sugar and Chelsea Golden Syrup into a heavy-based saucepan. Heat gently, stirring constantly, until the sugar dissolves.
Increase the heat and bring to the boil. Boil for two minutes. Stir occasionally, if necessary, to prevent burning. Remove from heat. Add the Baking power and stir very quickly - the mixture will froth up rapidly.
Pour into prepared tin immediately. Leave until cold and set then break into pieces.
Coat hokey pokey pieces in melted chocolate for an extra special treat!
reults
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