Im pretty sure most of the world has not sampled the delights of Hokey Pokey ( unless you have another name for it!) so here is a recipe.
Just make sure you use a large heavy based pan as the mixture does froth considerably, and be careful the bottom does not catch especially over gas.
5 Tbsps White Sugar
2 Tbsps Golden Syrup ( use hot spoon)
1 Tsp Baking Soda
Put sugar and syrup in pan. Heat gently, stirring constantly until sugar dissolves. Increase heat and cook until mixture just starts to boil. Stir if necessary to prevent burning. Take off heat and add baking soda. Stir quickly until mix froths up. Pour into a buttered tin immediately.
When cold and hard, break into pieces. Eat as is or:
I like to chocolate dip chunks of this, I fold crushed ( not too fine) pieces through vanilla icecream and leave in freezer a few days so that the HP melts a little. ( Hokey Pokey icecream is NZ's favourite) And one of NZ's most beloved candy bar is the Crunchie, made of HP and choc coated.
Will post a wonderful HP muffin recipe in the right forum.