• 1 cup caster sugar
• 1/2 cup honey
• 1 Tbsp butter
• 3 tsp bicarbonate of soda, sifted twice
Note: Allow 1 hour cooling time
Line an oven tray with baking paper. Combine sugar, honey and butter in a large saucepan over a high heat. Cook, stirring and brushing down sides of pan with a damp pastry brush to prevent crystallisation, for about 7 minutes or until caramel reaches a mid-brown colour and syrup reaches ‘hard crack stage’ (150-155C on a digital sugar thermometer, see Note, below).
Note: When cooking confectionery, a digital thermometer gives you greater accuracy than a regular cook’s thermometer.
Dip base of pan into a bowl of cold water for 2 seconds, to prevent overcooking, then whisk in bicarb. When caramel bubbles and rises, pour immediately onto prepared tray. Set aside to cool for at least 1 hour. Break into pieces to serve.