Bonfire and salted caramel toffee

Put the sugars, syrup, caramel and butter in a heavy-based pan with 3 tbsp water. Generously grease a shallow tin, about 20cm (8in) square, with butter.

Put the pan over a gentle heat and stir until the butter has melted and the sugars dissolve. Turn up the heat slightly and bring to the boil. Bubble until the mixture reaches 138°C/280°F on a sugar thermometer and is a deep golden colour. This can take up to 10 minutes.

When the mixture reaches the temperature, take the pan off the heat and quickly stir in the bicarbonate of soda. The caramel will puff up.

Pour the bubbling mixture into the tin and leave to set for at least 1 hour.

When cold and firm, break into rough shards and store in an airtight jar.

Line a shallow baking tray with non- stick baking parchment.

Measure all the ingredients into a deep, heavy-based pan and place over a gentle heat. Stir until the butter has melted and the sugar dissolves.

Turn up the heat slightly and bring to the boil. Bubble until the mixture reaches 140°C/284°F on a sugar thermometer, then pour into the tray.

Wait until the toffee is cool enough to handle, then cut into even pieces with scissors. Roll each piece of toffee into a ball or fat log shape and wrap in waxed paper. Store in an airtight jar.