- You will also need a 20cm (8in) brownie tin greased and lined with parchment.
- In a large pan, combine the golden syrup and the golden caster sugar. Stir with a wooden spoon over a low heat until the sugar has melted. Do not let it bubble until the grains have completely dissolved and then simmer on a low heat for 5-10 mins until you have an amber coloured caramel.
- Remove the pan from the heat, very quickly add the bicarbonate of soda and beat with a wooden spoon until the mixture is foaming. Immediately pour into the brownie tin where it will continue to bubble.
- Leave to cool and set for about 1-2 hours until hard and brittle, then break into bite size chunks.
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5 tbsp Lyle's golden syrup 200g (7oz) Fairtrade Tate & Lyle golden caster cane sugar 2 rounded tsp bicarbonate of soda
Time: 10 Serves: 10 Nutrition: n/a