about 110 grams of palm sugar (comes in liquor form at the market) with about 55 grams of sugar (castor/super fine would be better but i just had normal white)
- boil until it makes hard toffee (drop a bit in some water)
then mix in 2 teaspoons of bicarb
tipped/spooned onto some greased foil on a plate, and into the fridge out of the hot humid weather we have here, later i took it out and smashed it up and put into some air tight containters
The recipe actually used golden syrup but palm sugar is easier to get here, 110 grams cost 500 riel at the market, about 25 us cents.
aka hokey pokey/ seafoam toffee / cinder toffee
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