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1. Line the base and sides of a 3cm deep tray with silicon paper
2. Place the sugar, glucose and 20ml water in a deep pan, heat to a light caramel without stirring
3. Remove from the heat, add the bicarb soda and stir to combine – be careful the mix will bubble and expand very quickly
4. Pour onto the tray quickly and allow hardening.
5. Break into 2-3cm pieces.