• 1 cup white sugar
  • 1/4 cup golden syrup
  • 3 tablespoons water
  • 2 teaspoons bicarbonate of soda


1. Grease a tin approximately 20x 30cm with butter or spray a tin with cooking spray
and line with baking paper on the bottom and sides of the pan and set aside.

2. Place sugar, water and golden syrup in a saucepan over medium heat until the
sugar has dissolved. Bring to the boil on medium heat and continue boiling for
10-15minutes until the mixture reaches 160 degrees celsius on a sugar

3. Measure out the bicarbonate of soda whilst sugar is boiling, sift to ensure it is lump

4. Place your tin close to the stove and have a metal whisk handy.

5. Remove the saucepan from the heat.
Using the whisk, add the bicarbonate of soda into the saucepan whisking quickly for
10 seconds. It will froth up and increase in volume.

6. Immediately pour the hot mixture into the slice tin and leave to cool.

7. Drizzle with milk chocolate if you like or leave as is.

8. Store in an airtight container in the pantry NOT the fridge.

Recipe & Photography by Yvonne Baldan, Sutherland Shire Cooking School.
© All Rights Reserved Sutherland Shire Cooking School 2016

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