Hokey Pokey

     5 tablespoons white sugar

     2 tablespoons golden syrup

Slowly bring to a boil, stirring constantly.  When it foams, reduce the heat and simmer for four minutes.  Remove from heat and stir in:

     1 teaspoon of baking soda.

Then pour it all at once into a greased flat pan and let it cool.  Break it into bits-- nibble the big ones and mix the small ones into vanilla ice cream.

Recipe notes for Americans:


It must be golden syrup, not some ersatz substitute like light corn syrup.  You must go to an English specialty store to find this.  (Or, know someone in New Zealand who can send you some.)


You may be tempted to throw in a handful of salted peanuts.  Do not do this.  And do not call hokey pokey 'brittle'.  


Hokey pokey is the unofficial national ice cream flavour.   And yes, it's pretty amazing.  (Even so, I still think Mackinac Island Fudge is better, but that's our little secret.  I won't tell if you won't.)