Instructions

Prepare your tray:
Line a baking sheet (20x20cm or similar) with baking parchment or greaseproof paper. Set aside.

Combine and heat:
In a deep saucepan, add the sugar, golden syrup, and ground ginger. Stir gently over low heat until the sugar dissolves.

Boil (no stirring!):
Increase the heat to medium-high. Let the mixture boil without stirring until it reaches a rich amber color — about 150°C / 300°F (hard crack stage) on a sugar thermometer. If you don’t have a thermometer, watch for the bubbling to slow and the mixture to darken slightly — about 5–7 minutes.

Add baking soda:
Remove the pan from the heat. Quickly add the baking soda and whisk briskly (but carefully!) — the mixture will foam up rapidly.

Pour and set:
Immediately pour the foaming mixture into the prepared tray. Do not spread it out — let it settle naturally to keep the bubbly texture. Sprinkle over the chopped crystallized ginger if using.

Cool completely:
Let it cool for 30–45 minutes at room temperature until solid.

Break into shards:
Snap into pieces. Store in an airtight container to keep it crisp.