I made this on a whim this evening – read something which mentioned it and thought it would be fun to make quickly after tea. I didn’t label this as cooking with kids as the kids didn’t help but despite the hot sugar I would happily make this with eldest after sternly telling her about how hot sugar can get. In fact, I may make some with her as a Giftmas thing.
7 tablespoons caster sugar
2 tablespoons golden syrup
splash of water
2 teaspoons bicarbonate of soda
Mix the sugar, golden syrup and water in a pan and heat, keeping the sugar moving so it doesn’t catch. On masterchef they say you can do this by swirling the pan, but I used a spoon as I’m not a pro. The small bit of water is just to keep things moving until the sugar melts and kept be left out if you’re confident you won’t let the sugar burn. If you have a sugar thermometer, keep going until it reads 150 degrees, if not (I don’t, in case anyone is wondering about a christmas present) you can use the water test, which is well described here. You’re aiming for hard crack. Then take the sugar off the heat, add in the bicarb and whisk. The mixture will foam up and lighten in colour. Once there are bubbles all through the mixture pour it into a paper lined tin or bowl. Let to cool for at least half an hour, more if you’ve poured it into something deep. Then break it into pieces and try to ration it to give your teeth a chance.
I did dip a few pieces in some melted chocolate and I’ve included a photo, but I’m unconvinced – I suspect the G&B 85% dark wasn’t the right chocolate for the job. I used it because it’s too strong for me to just eat, I’d bought it by accident and I wanted to use it. Need more experimentation. If you’d like to do something similar, melt the chocolate in a bowl over simmering water and dip the pieces in using tongs.