It's known down here as Hokey Pokey, I use it for ice cream. This is the recipe I use - either eat it quickly or store for a little while in an airtight tin - it goes sticky very quickly.
100 grams caster sugar
4 tablespoons golden syrup
1 ½ teaspoons bicarbonate of soda
Method
- Put the sugar and syrup into a saucepan and stir together to mix. You mustn't stir once the pan's on the heat, though.
- Place the pan on the heat and let the mixture first melt, then turn to goo and then to a bubbling mass the colour of maple syrup - this will take 3 minutes or so.
- Off the heat, whisk in the bicarbonate of soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of reusable baking parchment or greased foil.
- Leave until set and then bash at it, so that it splinters.
