Hokie
Pokie seems like a simple treat to make.
Aim: To make
perfect Hokie Pokie, i.e. very light, golden, spongy looking, crunchy at first
bite and then perhaps a bit chewy.
There are
only 3 ingredients – what could go wrong?
Hokie
Pokie experiment 1:
Requirements:
2 Tbsp
sugar
5 Tbsp
Golden Syrup
1 tsp
baking soda
Method:
· Slowly bring sugar and syrup to the boil stirring
all the time.
·
Simmer gently over a low heat for 4 min., stirring
occasionally.
·
Remove from heat and add baking soda.
·
Stir in quickly until it froths and pour into a
greased tin.
·
Break up when cold.
Results:
We
produced a solid, bendy, sticky, ‘snappable’, extremely chewy sweet. However, it was sweet smelling, golden, and
delicious to eat (not so much a treat).
We had to
question our procedure.
·
Did we use too much golden syrup?
·
Did we over stir the mix?
·
Was the stove element too hot?
·
Why didn’t our mix froth up more like the recipe
said it should?
Conclusion:
Try again
using a different recipe and method and compare results.
Mr Turvey
suggested sifting the baking soda, so we will do that as it might help with the
frothing.
Hokie
Pokie – not such a simple treat to make.
Aim:
To have another go at making
perfect Hokie Pokie, i.e. very light, golden, spongy looking, crunchy at first
bite and then perhaps a bit chewy!
Hokie Pokie experiment 2:
Requirements:
1 cup
sugar
2 Tbsp
Golden Syrup
1 tsp baking soda
Method:
·
Heat sugar and syrup until sugar is dissolved,
stirring all the time.
·
Boil for 7 min., stirring occasionally.
·
Remove from heat and add baking soda.
·
Stir in quickly until it froths and pour into a
greased tin.
·
Break up when cold.
Results:
Hokie Pokie 2 was a great success. It was golden, light, crunchy to bite into and
it became a bit chewy. When the baking soda was added the mix
immediately foamed up and after a couple of stirs it was an anxious time to
pour and scrape the setting mixture into the dish.
Conclusion:
Mr Turvey’s
suggestion to sift the baking soda so it was very fine and evenly spread may
have been the answer. We did use less
golden syrup and we simmered it for twice the time before adding the baking
soda.