This is so easy and quick it seems wrong. The kids love it and this one batch makes loads. We filled an old chocolate biscuit tin from last Christmas with it all.
- 250g caster sugar
- 120g golden syrup
- 1 tsp vanilla
- 45ml water
- 1 tsp bicarbonate of soda or 2 tsp baking powder
- Grease a 20x30cm tin, then line the bottom and sides with baking parchment, making sure the parchment sides are at least 5cm above the sides of the tin. Grease the parchment with a little more butter or oil. I used a greased silicone square tray … and it worked like a dream.
- Add sugar, golden syrup, vanilla and water to a deep, heavy bottomed saucepan, stir briefly and without and serious mixing. Just so the ingredients are more or less evenly distributed.
- Bring the mixture to the boil, but do not stir. Boil until it reaches the hard crack stage (the temperature on a sugar thermometer reads 149 – 154 degrees C), about 10 minutes. During boiling, if there are any sugar crystals on the sides of the pan, brush the sides of the pan with a clean pastry brush dipped in water. If, like me, you don’t have a thermometer a goo way to tell if the toffee is ready is to dip a spoon into it and then quickly dip it into a bowl of cold tap water. Take it out and if its rock hard its ready… if soft keep going.
- Don’t let the caramel burn as it will taste awful. As soon as its reached crack stage take it straight off the heat and quickly add the bicarb… Whisk it in.
- The mixture will bubble when adding the bicarb, so mind the hot toffee. Immediately pour into the prepared tin.
- Let cool and set completely before touching. Break into pieces and serve.
- Store at room temperature in an airtight container.