I am using
100g caster sugar
3 large tbspn golden syrup
1 teaspoon bicarbonate of soda
Boil sugar and syrup to 150c then quickly stir in the bicarbonate and pour.
Q1. I always end up with little white lumps of bicarbonate even though I do pre- sieve it. May be I am scared of losing all the frothing action and abandoning
the stirring too quickly. Do I have a bit more time to do this - currently I am probably trying to do it in about 2 to 3 seconds
Q2 I poured it into a lined loaf tin and got an amazing high volume initially, but after a few minutes it went down and down so eventually it became a honeycomb receptacle with sloping inwards sides. Is this expected or is it suppose to hold its structure a bit more.
Q3 . It's also very dark inside and lighter on the outside is that normal
Q4. How do they make it like in cadburys crunchie bars with a much smoother texture and smaller bubbles - I suspect for one thing they cook it lower than 150 because its lighter in colour than mine