By Hokie! Results of Experiment 2 now on post!

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.