On Caramel Corn

Reader Bronwyn comments:

That “ultra-light caramel” that you used for the caramel corn is almost the same as what we in New Zealand call “hokey pokey”. We don’t stir it down; as soon as it’s well mixed in and growing we pour it onto a greased surface, then break it onto bits when it’s cold. These can then be eaten as is, or coated in chocolate. It’s also our iconic ice cream flavour – vanilla ice cream with little bits of hokey pokey mixed in.

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