For awhile I've had a hankering for some homemade Hokey Pokey ice cream. Making the vanilla ice cream was a breeze. However making the Hokey Pokey was a different story all together!!!
Finally, after numerous tries and almost a jar of golden syrup, I managed to make some Hokey Pokey. It's such a simple recipe, one that I've made many times when in NZ. However, apparently it's a little harder to make at altitude. The sugar for one, does not melt easily, leaving a crystallised mess in the bottom of the pan, that would not froth up.
After perusing a number of websites, that dealt with high altitude baking and candy making, I tried using my heaviest pot and also keeping a lid on the pot while the sugar and golden syrup were melting over low heat. It worked, even though it did take almost 30 minutes before I could bring it to boiling stage and add the baking soda.
5 tbsp sugar
2 tbsp golden syrup
1 tsp baking soda
Melt sugar and golden syrup over low heat until sugar is dissolved. Bring to boil, being careful not to burn the mixture. Remove from heat, add the baking soda and stir. The mixture will froth up. While mixture is still frothing pour into a buttered dish and let set. Don't spread in out as it will spread by itself. Once cold, break into pieces.