makes about 2 cups
1/2 cup granulated sugar
4 tablespoons golden syrup (alternately, you can use dark corn syrup)
1 1/2 teaspoons aluminum-free baking soda (the fresher, the better)
1. Place a large rectangle of parchment paper (just over 16" in length) on your countertop.
2. Stir together the granulated sugar and golden syrup in a small sauce pot.
3. Heat the contents over medium-high heat. Carefully swirl the pot over the burner to ensure even heating. Do not stir the sugar mixture.
4. The contents of the pot will first melt, then turn into a bubbling mass. When the contents turn the color of maple syrup (amber brown) after about three minutes, remove the pot from the heat and immediately whisk in the baking powder.
5. Carefully pour the contents of the pot onto the prepared sheet of parchment paper. Let the hokey pokey cool (about 30-45 minutes).
6. Bash at the candy with a rolling pin or other hard object to break it into shards. Store in an airtight container.