Hockey Pockey

From a friend, Alison, in New Zealand.
1/2 cup sugar
1 Tblsp vinegar
1 Tblsp water
1 Tblsp bicarbonate of soda
Dissolve sugar in vinegar and water in a pan. Place over heat and bring to the boil. Simmer until it starts to turn brown. Add the bicarbonate of soda and stir mixture quickly.
Pour onto a greased baking tray.
Allow to cool and set. Hit with a toffee hammer to break into small pieces.
Store in an airtight container.
Variation – 1/4 cup of any nuts, chopped, may be added as the toffee turns brown.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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