the hokey pokey plot thickens

So whilst rushing about the cafe on a busy day barely drawing breath,  a customer who knows I'm from NZ asked me about hokey pokey. When I said I still had'nt perfected it, meaning I had to freeze it to get it crunchy my resolve returned to get it right. Everyone I asked for the best recipe said unfailingly Nigella Lawson, but twice this has failed although I watched the video and followed her instructions to the letter.  So now it's down to the Edmonds Bakery recipe from 1971.  Here goes: heat 4 tablespoons sugar and 2 tablespoons golden syrup on gasmark 3 stirring constantly until starts to bubble.  Turn down to gasmark 1 for 7 minutes, the mixture should be bubbling tiny bubbles - give it 2 stirs with a rubber spatula just to move it around in the 7 minutes but not more.  Stirring reduces the heat.  If the hokey pokey turns out chewy and sticky it simply wasn't cooked long enough!  Take it off the heat and quickly whisk in bicarbonate of soda then pour it onto greaseproof paper.  Ready to be ravished in 15 minutes ooh la la!