Ingredients:

  • 2 tbsp (25g) white granulated sugar
  • 1/16 tsp (0.3g) baking soda

Instructions:

  1. Place the 2 tbsp (25g) white granulated sugar into your stainless steel ladle.
  2. Hold the ladle over medium low heat until the edges of the sugar begin to liquefy and turn clear. Note: Don't rush this; high heat will burn the sugar before the center melts.
  3. Stir the melting sugar constantly with a chopstick until no granules remain and it looks like a smooth syrup.
  4. Remove the ladle from the heat the moment it reaches a light amber color.
  5. Add the 1/16 tsp (0.3g) baking soda and whisk rapidly with your chopstick until the mixture puffs up and turns an opaque tan color.
  6. Pour the foaming mixture onto a piece of parchment paper or a silicone mat.
  7. Wait about 15 to 20 seconds until the surface isn't tacky but is still soft and warm.
  8. Press down firmly with your flat tool to create a disc about 1/4 inch thick.
  9. Immediately press your cookie cutter halfway into the center until the shape is clearly defined but not cut through.
  10. Let the candy cool completely for 2 minutes until it is hard and shatters when tapped.