Puff Candy is a sweetie that I’ve always associated with Scotland, it can also be known as Hokey Pokey, Cinder Toffee, Candy Toffee to name but a few. Whatever it’s name by making it yourself you are assured a quality product at a fraction of the price of it’s well known counterpart. It does come with an extreme sweetness warning so when I make this I love to share it out.
- 250g of Caster Sugar
- 125mls of Golden Syrup or Corn Syrup
- 3tsps of Bicarbonate of Soda
- 100g of chocolate (optional)
- Line a large tin with grease proof paper.
- Measure the sugar and syrup into a large heavy based pan.
- Stir to combine once, then heat until the sugar has melted.
- Bring to the boil and simmer on a low heat until your mix turns a golden brown. this will take between 3 & 5 mins.
- Remove from the heat and very quickly beat the bicarb of soda into the mixture.
- Do not panic when the mixture starts to foam and rise up your pot, this is normal.
- Quickly pour into your prepared tin and leave to set. this will take around 1-2 hours.
- Once cold and set, remove from the tin and carefully peel off the paper, set the paper aside.
- Place on a chopping board and taking care, cut into shards.
- If using, melt your chocolate in a bowl over a pot of boiling water.
- Remove from the heat and dip your puff candy into the melted chocolate, set aside on your saved grease proof paper. Allow to set.
- Keep your Puff candy in an airtight container. It should keep for up to two weeks.
- Do not leave your candy out in the open air once set as the sugar shall start to bleed out.
- Share with friends and family and enjoy