Instructions

1. Line a baking tray with parchment paper and set aside.
2. Combine sugar, syrup and water in a heavy medium sized saucepan and set it over a medium low heat. Stir gently until the sugar has mostly dissolved.
3. Turn the heat up to a medium high or high heat and brush away any sugar crystals from the sides of the pot with a pastry brush dipped in water. Do not stir the mixture.
4. Once the mixture starts to bubble, keep a close eye on it. The bubbles will go from rapid and frenzied to slow and appear almost like glass. As soon as it reaches this stage, watch the colour carefully. As soon as it reaches a deep amber colour like that of maple syrup, remove the pot from the stove.
5. Place the pot on a heat proof surface, and make sure your prepared tray is nearby.
6. Add the baking soda and quickly whisk it into the caramel.
7. Pour the now foaming caramel onto the baking tray and leave it to set. Once cool, after about an hour, break it into pieces using a heavy rolling pin or similar.
8. Store in an airtight container.
9. Pieces can also be dipped in melted chocolate and left until the chocolate is set.