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"Surprising Simple, Delicious and Impressive!"

Serves a lot! | Prep Time 5 minutes | Cook Time 15 minutes

Why I Love This Recipe

I first saw this recipe being demonstrated by someone like James Martin. I decided to try it and found it so easy. I then gave it as a Christmas gift to a friend, who raved about it. This recipe is great as it is naturally gluten free, makes loads and just needs a sugar thermometer.

i have used set honey with it and also granulated sugar and to be honest it makes no difference.

Please be careful when handling hot sugar as it is hot enough to cause serious burns.

Ingredients You'll Need

400 g sugar
100 ml runny honey
2 tbsp liquid glucose
1 1/2 tsp bicarbonate of soda


Place sugar, honey, glucose and 100 ml water into a heavy based pan. Bring to the boil and boil to 160 c. (light caramel) This can take quite a while, however be careful, as it goes up quickly towards the end and you could end up with toffee!

While the sugar is boiling, grease a large baking tray with oil. When the sugar reaches 160 c removed from heat and quickly add the bicarbonate of soda and whisk in quickly

Quickly pour into tray and leave to cool. When cold, break up and either serve with ice cream, cover with chocolate or just eat!

Pairs Well With

ice cream, chocolate.

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