Need a wiggley tooth removed? Tired of your fillings? Dentures getting you down? I have an all-purpose dental work destroyer just in time for Easter weekend.
Hokey Pokey, a toffee-like substance, is devilishly easy to make - provided you have gotten over your fear of caramelization. It also makes a great Easter Basket stuffer, and Easter Baskets just happen to be the theme of our very last week of cooking with Nigella Lawson over at I Heart Cooking Clubs. It has been a great six months, we have learned so much about her style. Now we are starting six months with Mark Bittman, go Bitty!
Nigella Lawson, Nigella Express
100g caster sugar
4 x 15ml tablespoons golden syrup
11/2 teaspoons bicarbonate of soda
Serving Size : Makes 125g
1. Put the sugar and syrup into a saucepan and stir together to mix. You mustn’t stir once the pan’s on the heat, though.
2. Place the pan on the heat and let the mixture first melt, then turn to goo and then to a bubbling mass the colour of maple syrup – this will take 3 minutes or so.
3. Off the heat, whisk in the bicarbonate of soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of reusable baking parchment or greased foil.
4. Leave until set and then bash at it, so that it splinters into many glinting pieces.
Had enough Hokey Pokey for a lifetime? There are programs to step out of the Hokey Pokey cycle.
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