- 100g golden syrup
- 200g caster sugar
- 40g butter
- 2 tbsp water
- ½ tsp vinegar
- 1 tsp bicarbonate of soda
- Line a 15cm tin with baking parchment. Put the sugar, syrup, butter and water into a large heavy-based pan and set over a medium heat. Stir until the sugar has dissolved then turn up the heat and bring to the boil. Cook, without stirring, until the mixture reaches 138°C/280°F then remove the pan from the heat.
- Taking care, add the vinegar and bicarbonate of soda to the pan ─ the mixture will bubble up and rise. Immediately pour into the lined tin leave for 15-20 minutes to set then, using a sharp knife, score into squares. When completely set, break along the scored lines and store in an airtight tin for up to two weeks.
Tip: If you don’t have a confectionery or sugar thermometer, you can test the mixture by dropping a small amount into cold water if it is ready, it will become a hard toffee ball.