Ingredients

• 230g golden syrup
• 220g caster sugar
• 1 1/2 tsp bicarbonate of soda
• Sugar thermometer is needed and Fairway Assured baking paper/parchment/greaseproof paper
• (200g dark chocolate for the Halloween/bonfire one to dip into) melt the chocolate over a low heat

Method

• 1. Put the syrup and sugar into a saucepan over low to medium heat
• 2. Give the mixture a couple of quick stirs until it reaches 150°C,
• 3. When the mixture reaches temperature remove from the heat and allow the bubbles to die down. Then quickly add in the bicarbonate of soda, stirring constantly until it foams up
• 4. When it reaches its peak pour into a lined 8x8inch baking tin, and leave to set for about 90 minutes to two hours.
• 5. Remove the set block from the tin and paper, break, smash, or cut it into pieces,