I was first introduced to this curious sweet in England in the 1980's. That's when I had my first crunchie bar ever, it came in this shiny bright orange wrapper. My brothers and I loved it, and fought over it whenever we had one to share... it was all about the golden, crisp, sweet and air-filled center. I remember wondering how they got it in there and what it was made from. It tasted so wonderful and the texture was so enticing that it made you want to take another bite, and another, and pretty soon the mysterious chocolate bar was gone. If I had known then as a 5 year old, what I know now...that the golden crisp centre was made using very simple ingredients and that it can be easily cooked up using a saucepan and some heat I would have gone nuts. But then again the mystery of the crunchie would have been dissolved and I would be left with an obvious "it's just sugar, duh"!! I think I still would've eaten tons of it because I made this yesterday and it's all gone today and I'm 30 not 5!!!
The sweet originated in New Zealand and seems to be a popular favorite there. I don't know how it got it's name (which usually refers to a dance that kids do) but apparently early ice-cream wrapped in wax paper was called hokey-pokey. I saw Nigella Lawson make this on TV a while back. What I like about Nigella is that she reminds me of myself...she's passionate about what she cooks. She eats with such fervor and passion and almost devours food in a way that can't be fake. She made a batch of hokey-pokey for a friend and she ate it all in the taxi on the way there... this what I would do...When I saw her make it my mind was racing with all the possibilities I could use this for...mix it with vanilla ice cream, add it to cheesecake...and make it into shapes, so that how I thought of pouring it into a mold.
Anyway I adjusted the recipe a bit and instead of just pouring it on parchment or a silpat I used a silicone mold. The mold allows sugar to set thicker and so you get more of the amazing texture that the hokey-pokey is all about (and that's what it's all about he he)!!
(can be stored in an airtight container for a few days)
200g caster sugar
3 tbs golden syrup
1 tsp baking soda
In a medium saucepan add the sugar and syrup and stir once or twice on low heat. Turn the heat to medium and once everything dissolves turn it back to low. Don't stir too much, just let everything melt together and once it starts bubbling stir a few more times. It should be golden and completely dissolved. Don't leave it on the heat too much or it will burn and taste awful. Take the saucepan off the heat and working quickly add the baking soda stirring once or twice. Once it starts expanding and bubbling up pour it into the molds, parchment or on a silpat (note: the mixture will be bubbling like an erupting volcano so it won't pour perfectly, you have to sort of pour it and then spread it a bit). The mixture will be VERY hot so resist touching it. Leave it alone for 20 mins. or so. Break it up & eat..
Hokey-Pokey with Peanut Butter & Chocolate:
Leave the hokey-pokey to cool down in the mold. The middle should sink in a bit giving you a sort of cavity that you can fill with peanut butter (I used crunchy for added texture). Melt some chocolate melts, cake covering or even milk chocolate and pour over the peanut butter and level it with the tops of the molds.
Allow to cool at room temp or in the fridge very briefly. Carefully un-mold the cups breaking the edges away (make sure you don't have any sharp edges). Take a bite and enjoy.
Alternatively if you have no molds you can just dip hokey-pokey pieces in chocolate and let them cool then spread some peanut butter on top...heavenly!
Tuesday, May 13, 2008
Posted by Bakerette at 1:09 PM