Chef

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2lb sugar (brown or white)
1 cup cold water
2 tsp baking soda

Boil the sugar and water in a DEEP pan for 20 minutes. Test in cold water until the sugar
mixture is crisp and cracks easily. Remove from heat and add the bicarbonate of soda. This will
make the mixture puff out and froth up in the pan. Pour into an oiled tin and cut when half cold.
When cooled dip in melted chocolate.
 
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