Ingredients:

  • 200g granulated white sugar
  • 80ml pure maple syrup
  • 30ml honey
  • 60ml water
  • 0.25 tsp cream of tartar
  • 15g baking soda, sifted
  • 1 tbsp flaky sea salt
  • 0.5 tsp pure vanilla bean paste

Instructions:

  1. Line a 9x9 inch square baking pan with parchment paper, allowing excess to hang over the sides. Do not grease the paper. Sift the baking soda through a fine-mesh sieve to ensure no lumps remain.
  2. In a deep stainless steel pot, combine the granulated sugar, maple syrup, honey, water, and cream of tartar. Stir gently before heating to moisten the sugar.
  3. Place the pot over medium-high heat. Attach a digital candy thermometer. Cook without stirring until the mixture reaches exactly 300°F (149°C), the 'hard crack' stage.
  4. Immediately remove from heat. Working quickly, whisk in the sifted baking soda and vanilla bean paste. The mixture will foam and expand rapidly to 4x its size.
  5. Pour the foaming mixture into the prepared pan. Do not spread or level the mixture, as this will collapse the air bubbles. Sprinkle the flaky sea salt evenly over the top.
  6. Let the candy cool completely at room temperature for at least 1 hour until hardened. Once set, lift the parchment paper to remove the slab and break into shards.