Simple Gold Foil Candy in 20 Minutes

Instructions:

1. Line a large baking sheet with parchment paper without greasing.
2. Combine the granulated sugar, light corn syrup, and water in a heavy-bottomed saucepan.
3. Heat over medium-high, stirring only until the sugar dissolves. Once it begins to boil, stop stirring completely.
4. Use a digital candy thermometer to monitor the syrup until it reaches 300°F (149°C) and turns a deep mahogany amber.
5. Remove the pot from heat immediately and quickly whisk in the baking soda until the mixture foams up.
6. Immediately pour the foaming mass onto the prepared parchment paper; do not spread with a spatula.
7. Allow the candy to cool completely for 15-20 minutes until hard and brittle.
8. Break the slab into bite-sized irregular chunks and wrap each piece individually in gold foil.