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.

      Ingredients

• 250g of Caster Sugar
• 125mls of Golden Syrup or Corn Syrup
• 3tsps of Bicarbonate of Soda
• 100g of chocolate (optional)

      Method

1. Line a large tin with grease proof paper.
2. Measure the sugar and syrup into a large heavy based pan.
3. Stir to combine once, then heat until the sugar has melted.
4. Bring to the boil and simmer on a low heat until your mix turns a golden brown. this will take between 3 & 5 mins.
5. Remove from the heat and very quickly beat the bicarb of soda into the mixture.
6. Do not panic when the mixture starts to foam and rise up your pot, this is normal.
7. Quickly pour into your prepared tin and leave to set. this will take around 1-2 hours.
8. Once cold and set, remove from the tin and carefully peel off the paper, set the paper aside.
9. Place on a chopping board and taking care, cut into shards.
10. If using, melt your chocolate in a bowl over a pot of boiling water.
11. Remove from the heat and dip your puff candy into the melted chocolate, set aside on your saved grease proof paper. Allow to set.
12. Keep your Puff candy in an airtight container. It should keep for up to two weeks.
13. Do not leave your candy out in the open air once set as the sugar shall start to bleed out.
14. Share with friends and family and enjoy