About This Recipe
Yield: About 1-1/2 pounds of candy
Baking Pan: 1 10"x15" Jelly Roll Pan and a 4 quart saucepan
Time: about 1 hour from start to eating
Note: Use of a candy thermometer is highly recommended.
Note: This mixture is very, very hot; for safely, keep small children away while you're making this candy, also use a wooden spoon for stirring as it will not transfer heat up to your hand and is heatproof for the required temperature.
Yellowman Candy Recipe
1-1/3 cups Golden Syrup
1 Cup brown sugar
1 Tablespoon Butter (heaping)
1 Tablespoon Baking Soda (heaping)
2 Tablespoons Vinegar
Grease the jelly roll pan thoroughly
In a large saucepan with a heavy bottom, melt the butter, then add the syrup, sugar and vinegar. Stir over medium heat until the sugar is completely dissolved.
Raise the heat to medium high so that the mixture begins to boil. When it has bubbled up to twice its original height, insert the candy thermometer.
Boil at medium high for about 10 minutes, until the mixture reaches 240°f (or 140°c), just above the soft crack stage.
Sprinkle the baking soda over the surface of the hot mixture and stir it in. Be very careful; the candy will foam up and rise up to fill the pan more than halfway. Stir until the soda is totally mixed in.
When the foaming has died down, immediately pour the mixture into the well-buttered jelly roll pan. Be very gentle to avoid breaking the bubbles.
It takes about 1/2 an hour to cool, but after about 15 minutes, score the candy with a knife to make it easier to break up later.