Ingredients:
500g granulated sugar
250g golden syrup
100ml water
2 teaspoons bicarb
Method:
Put the sugar, syrup and water into a large pan (it needs to be large for the later stage).
Melt on a medium heat, stirring occasionally. Once the sugar has all melted and turned a caramel colour, stop stirring.
Boil the sugar until it reaches 150 degrees (hard crack) on a thermometer. If you don't have a thermometer drop a little of the sugar into some water, it should set instantly.
Turn off the heat and add the bicarb. Whisk to mix the bicarb well (it will dramatically volcano and increase in size) and then pour into a lined baking tray with high sides.
Leave to set for about an hour, before breaking into bite-sized chunks.
Taken from my Eat like a Halfling! Cookbook. Available on Amazon now