Two years ago, almost to the day in fact, I left for the most amazing two week vacation. Auckland, Wellington, Christchurch. 14 days of green hills, fabulous wine, new sites and amazing people.
Needless to say, I was shocked and saddened to hear about the earthquake that hit Christchurch earlier this week. While in New Zealand, I actually spent a majority of my time in this South Island city – with a lovely family who wanted to show me the sites and make me love their homeland. They didn’t have to work too hard.
From the moment the plane landed in Auckland, I was in awe. There is something so warm about the New Zealand people and the New Zealand land. People are content and love life. The land is green and sprawling. Life is simple, in the most amazing way possible.
This is a spongle-like candy that tastes a lot like caramel and is sometimes covered in chocolate. Side note, similar candy is called different things all over the world – most commonly honeycomb which more or less describes what it looks like.
New Zealand takes it to a whole other level. Enter okey pokey ice cream. It’s delicious. No, honestly. A hokey pokey cone along the east coast of the South Island… pretty much perfect afternoon.
All you need is corn syrup (gasp, I know… but this is a treat, not a dietary staple!), sugar and baking soda.
I told you, easy peasy. Alright, I did burn my first batch a bit. So, maybe not easy peasy. But pretty easy.So, hokey pokey is just one of many sweet memories from my trip to New Zealand. The pictures are just a few others.
Printer Friendly Version
1/2 cup sugar
3 tablespoons dark corn syrup (I used light and it was fine)
1 1/2 teaspoons baking soda
8 ounces chocolate, melted (optional)
In a saucepan, combine the sugar and the corn syrup. Once you place it on the heat you will not be able to touch it, so make sure it is well combined.
Place on medium-high heat until the mixture boils and turns a golden brown color. This can take anywhere from 3 – 10 minutes, so watch carefully.
Immediately remove from the heat and whisk in the baking soda. Pour onto a parchment lined baking sheet. Do not spread, just let it sit and cool.
Once cool, break into pieces and dip in chocolate, if desired.
Source: adapted from Nigella Lawson via FoodNetwork