Sometimes, you just have an urge to make some hokey pokey.
Hokey Pokey? What is this so called Hokey Pokey; you might ask?
You take 5 tablespoons of sugar, and dissolve it in 2 tablespoons of golden syrup over a low heat. Then, once the sugar is all dissolved, increase the heat; and boil until it is a deep orange colour. Take it off the heat, then stir in 1 tablespoon of baking soda. It will puff up. Quickly get it into either a buttered tray, or onto a non-stick sheet. Leave it for a little while to get cold, then eat. Hoorah! Luckilly, since hokey pokey is made almost entirely of sugar, it’s extremely easy to get the pot clean – filling it with warm water will deal to most of it. Bonus.
This is toffee made using the recipe in Cookwise; but with a little bit of chicken getting the toffee really dark, and sprinked with cocoa nibs.
It’s kinda like deconstructed chocolate. I guess. A little bit.
Who’s the best cow-orker ever? I’m the best cow-orker ever. Behold, part of the fudging process.
Take 2 cups of sugar and three tablespoons of dutch-processed cocoa and combine them. Add a 1/2 cup of milk and a couple of knobs of butter; then heat gently until everything has melted and dissolved. Boil until it smells chocolatey, then add about a shot of cointreau. Wait a few minutes, then beat the crap out of it until it loses its shine, then pour into a tray.
I just made toffee. Hoorah.
Shattering a sheet of toffee once it has cooled down is certainly amongst my favourite kitcheny things to do.
This is the hokey pokey (5T sugar, 2T golden syrup; warmed until the sugar melts then boiled for 2 minutes. Stir in 1t baking soda, then pour onto a greased tray) I made yesterday. It turned into a sticky mess overnight; which I can only assume is from absorbing water.