Making My Own Crunchies

[OllieMartin]

Ollie; to get it crunchier you need to boil it longer. Like with Jam.

Ah ok. Was scared it would start to stick to the pan, but I guess if the heat's on it will stay liquid.

Will try that...now!

Thanks

[OllieMartin]

Hmmm,
Seems a lot crunchier, but I couldn't get it into the moulds quick enough still!
Managed 7/9 before it burnt.

I'm wondering if it's possible to put a small amount of sugar and syrup in each mould and put it in the oven until it goes liquid, then drop in a tiny amount of bicarb and stir. That way there's no need to decant it.

That'll be Mk III

[kiwirach]

I found this recipe on the web:@ Hokey Pokey, apparently oringinally a New Zealand recipe
Ingredients
* 4 tablespoons sugar
* 1 teaspoon baking soda
* 2 tablespoons golden syrup

Directions

1. Bring the sugar and the golden syrup to the boil, slowly stirring all the time.
2. Boil for 7 minutes, stirring occasionally.
3. Remove from heat and add soda.
4. Stir in quickly until it froths and pour at once into a greased tin.
5. Break up when cold.
6. Store in an airtight tin.

I haven't got a sugar thermometer so I think I might have a go with this recipe

we stick our hokey pokey in vanilla ice cream.....mmmmm!!

[OllieMartin]

Mk III Version:


200g of sugar, 5 tbsp golden syrup mixed, but not heated in pan


Mixture placed in moulds to allow easy, even division


Moulds heated gently in oven for several hours, stired occasionally until liquid.


Bicarbonate of soda added, stired in while still liquid (quickly) and refrigerated

[OllieMartin]

9 relatively even little bars produced.

They'll need a little filing down to make the bottoms flat before I coat them in chocolate. Pretty happy with these

[Jeanied]

They look absolutely fabulous, Ollie. But what do they taste like? I notice you had 9 in the picture - that should be 8 1/2 with one sampled!

[OllieMartin]

They look absolutely fabulous, Ollie. But what do they taste like? I notice you had 9 in the picture - that should be 8 1/2 with one sampled!

I daren't try them until I'm shaving the bottoms flat. If they are as crunchie as I hope; I don't want to risk shattering them. And they were such a faf to make that I don't want to use any up that could make perfectly good presents.

I'm now trying to think of a way of making the bottoms flat. I'm not sure sandpaper is particularly hygenic!

[zazen999]

Flat bottoms; an extra layer of chocolate. Definitely works.

[Jeanied]

Have you got a microplane zester? Maybe that would work. Ollie you will need to test the tooth- breaking properties before you give them away!

[Jillyreeves]

Hey Ollie they look fantastic

Is it just me or have you noticed that eating too much of this stuff give you fizzy burps

[OllieMartin]

Have you got a microplane zester? Maybe that would work. Ollie you will need to test the tooth- breaking properties before you give them away!

I do have a microplane, I had tried it on the Mk II batch, but it's slow progress. Still, a rushed job is a botched job and all that.

Hey Ollie they look fantastic

Is it just me or have you noticed that eating too much of this stuff give you fizzy burps

Thanks. Got to be honest I've not been eating too much of it. The Mk I batch was too gooey for my liking, the Mk II batch was a tad on the burnt side and the Mk III batch is too precious to eat!

[Jillyreeves]

It is just me then, but I have eaten quite a bit

You have been warned

[Pumpkin Becki]

Ollie, they look brilliant...I can see a new venture for Ollietopia Inc looming...

[OllieMartin]

Flat bottoms; an extra layer of chocolate. Definitely works.

Any ideas on chocolate coating?

I was thinking of placing them on a wire rack and spooning molten chocolate over them, but then I've got the issue of them sticking to the rack and leaving grooves in the bottom.

I'm sure Cadbury's don't find it this hard!

[Pumpkin Becki]

I'm sure Cadbury's don't find it this hard!

No, they've got a big industrial blowing machine that gives the ripple effect on the top and blows off all the excess. (Yes, I watch 'How its Made )