Ingredients:

  • 2 tbsp (25g) White Granulated Sugar
  • 1 pinch (approx. 1/16 tsp) Baking Soda

Instructions:

  1. Prep the station. Lay out a sheet of parchment paper and grease the bottom of a flat surfaced press or measuring cup.
  2. Place 2 tbsp (25g) White Granulated Sugar in a stainless steel ladle or small pan over medium low heat.
  3. Use a wooden chopstick or small spatula to move the granules until they turn into a clear, golden liquid.
  4. Keep heating until the liquid reaches a light amber hue and all crystals have disappeared.
  5. Remove from heat and stir in 1 pinch (approx. 1/16 tsp) Baking Soda. Note: Stir vigorously for 5-10 seconds until the mixture doubles in volume and pales.
  6. Quickly scrape the aerated sugar onto the parchment paper until it forms a neat circle.
  7. Let it sit for 15-20 seconds until the edges start to firm up slightly.
  8. Gently push down with your greased flat tool until the cookie is roughly 1/4 inch thick.
  9. Immediately press your cookie cutter into the center until a clear border is visible but do not cut all the way through.
  10. Allow the candy to sit undisturbed for 2 minutes until it is hard and cool to the touch.