Sponge Candy (Irish Yellowman)

Yellowman (or yallaman) is a golden-hued toffee, so brittle that it must be broken into serving pieces with a hammer. It is traditionally a staple of country fairs, especially in Northern Ireland - most famously the Auld Lammas Fair, held the last Monday and Tuesday in August every year in Ballycastle, County Antrim.

2 Tbsp. butter
1 (1 lb) tin Lyle's golden syrup (454 g)
1¼ cups light brown sugar (250 g)
2 tsp. baking soda

Grease a shallow rectangular baking dish and set aside.

Melt the butter in a medium saucepan over medium-high heat. Add the syrup, sugar, and 2 Tbsp. of water and stir until the sugar dissolves. Continue cooking for 10-15 minutes without stirring until the mixture reaches 300°F (150°C) on a candy thermometer.

Remove the saucepan from the heat and quickly sift in the baking soda; then whisk it vigorously for about 5 seconds (the syrup will bubble) and pour it into the greased baking dish.

Let the Yellowman cool for at least 1 hour. Turn it out of the baking dish and break into pieces by gently tapping with a hammer.

Makes about 1 lb (500 g).