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| Thread ID: 94094 | 2008-10-14 05:21:00 | The art of making Hokey pokey??? | beetle (243) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 712134 | 2008-10-14 09:05:00 | The Hokey Pokey that goes into ice cream actually starts out in life looking like a peanut. It is only after being surrounded by the moist ice cream mixture for a few days that it changes its consistency :) |
Zippity (58) | ||
| 712135 | 2008-10-14 09:45:00 | In a previous life I was a confectioner and used to make (among other things) batches of Hokey Pokey in 5kg lots. Unfortunately the recipe has been lost to me due to the ravages of time (and beer). But the secret is all in the temperature you get the mix to BEFORE you add the baking soda. Which is the same secret to success for making fudge, marshmallow, toffee, caramels, rock candy etc - and the temperature is different for each type of confectionery. It's all about water content. Then when the baking soda is stirred in (and you haven't panicked due to the rapidly rising mass of molten sugar), you dump it on a cold table - ideally oiled and floured marble, or a nice oiled, floured half inch thick steel table. You might get a similar effect from your ceramic hob (if it's cold of course) The cold temperature will harden it up and you won't be left with a soft sticky (but tasty) mess. But you will have to bag it when it is cool, or cover it with chocolate (:drool ) or it will start absorbing moisture from the atmosphere. |
johcar (6283) | ||
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