375ml (1½ cups) Huletts White Sugar
90ml (6 Tablespoons) Huletts Golden Syrup
30g brick margarine
5ml (1 teaspoon) bicarbonate of soda
Place the sugar and the syrup in a heavy-based saucepan. Stir to combine, then slowly bring to the boil. Add the margarine and stir until the sugar is dissolved. Bring to the boil, and boil for 3 - 4 minutes. When the mixture begins to turn brown, remove from the heat. Sieve in the bicarbonate of soda, then stir until the mixture froths up. Pour the frothing mixture into a greased 22cm square pan. Leave to set until cold and hard. When set, crack into pieces by tapping it with a wooden spoon.
90ml (6 Tablespoons) Huletts Golden Syrup
30g brick margarine
5ml (1 teaspoon) bicarbonate of soda
Place the sugar and the syrup in a heavy-based saucepan. Stir to combine, then slowly bring to the boil. Add the margarine and stir until the sugar is dissolved. Bring to the boil, and boil for 3 - 4 minutes. When the mixture begins to turn brown, remove from the heat. Sieve in the bicarbonate of soda, then stir until the mixture froths up. Pour the frothing mixture into a greased 22cm square pan. Leave to set until cold and hard. When set, crack into pieces by tapping it with a wooden spoon.
Store immediately in an airtight container.
No comments:
Post a Comment