• 140g caster sugar
  • 50g honey
  • 50g glucose
  • 2 tblsp water
  • 8g bread soda


  • In a medium-sized, thick-bottomed saucepan add all the ingredients except the bread soda. Mixing with a wooden spoon, bring to caramel stage (160 degrees approximately).
  • Then, using a whisk, whisk in the bread soda off the heat. The reaction will be fast and explosive so whisk fast until the soda is dispersed then take off the heat onto a large piece of silicone paper. Allow to cool completely then break into pieces and store in a plastic container that is sealed tight.