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2 teaspoon baking soda
1 cup white sugar
4 tablespoons golden syrup
2 tablespoon black garlic honey
4 tablespoons water
Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
Whisk sugar, golden syrup, black garlic honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until mixture . Let bubble until mixture is clear and thermometer reaches 149C (300F)
Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
Remove candy from the pan by lifting out the parchment paper. Place on the counter and use your fingers to break it into individual pieces.