Safety, please read first: Molten sugar reaches well over 150°C, sticks to skin and causes serious burns. Keep children well away from the hob for every stage involving heat. Never add water to hot sugar in the pan. Work on a heatproof surface, keep a bowl of cold water by the sink, and if you do burn yourself, run the area under cool running water for at least 20 minutes and seek medical advice for anything more than a very minor burn.

Set up completely before heating: You have about 15 to 20 seconds of working time once the sugar is poured. Oiled paper, greased press and greased cutter all within reach, and the bicarb measured out.

The mistake to avoid: Waiting for the colour you want before taking the pan off the heat. Sugar keeps darkening from residual heat, so remove it at light amber, the colour of clear honey, and it will settle at the right shade.

Use less bicarb than you think: A genuine small pinch. Too much gives a soapy, bitter, chemical taste. And it must be bicarbonate of soda, not baking powder, which contains acid and will not produce the same reaction.

Do not over-stir: Three to four seconds after the bicarb goes in, then stop. Stirring knocks out the gas that makes the candy light and snappable.

One at a time: Melt the sugar in single portions. A larger batch will set solid before you can press and stamp the later discs.

Storage: Airtight at room temperature, layered between baking paper. Never refrigerate, as the humidity turns them sticky within hours. If they go tacky, dry them in a 100°C oven for 5 minutes and cool completely before storing.

Variations: Lay a lolly stick on the paper and pour over the end before pressing. Press flaky sea salt or sprinkles into the surface while soft. Dip half of each cooled disc in melted chocolate. Add 1/4 tsp instant coffee with the sugar. Use four times the quantity, skip the pressing, and let it set thick in a tin to make honeycomb instead.

Equipment: A small heavy ladle or very small pan, baking paper, a greased flat metal base for pressing, a metal cookie cutter, a metal skewer for stirring and a needle or toothpick if you want to play the game.

Please note: These are pure sugar and are an occasional treat. Hard candy is a choking risk for young children, so supervise and consider breaking discs into smaller pieces.

Allergen note: Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.

This recipe contains no dairy, egg, gluten or nuts as written, but check the packaging of your bicarbonate of soda and sugar for any may-contain warnings, and note that the greasing oil may be a groundnut oil, which is a peanut product. Allergen information must be confirmed by The Cozy Bowl before it is relied upon.

This is a home recipe inspired by a dish or flavour available at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.