Grease the base and sides of a 20 x 20 cm slice tin with butter.
Place Chelsea White Sugar and Chelsea Golden Syrup into a heavy-based saucepan. Heat gently, stirring constantly until the sugar dissolves.
Increase the heat and bring to the boil. Boil for two minutes. Stir occasionally, if necessary, to prevent burning. Remove from heat. Add the baking soda and stir very quickly - the mixture will froth up rapidly.
Pour into prepared tin immediately. Leave until cold and set then break into pieces.
Coat hokey pokey pieces in melted chocolate for an extra special treat!
Special thanks to Edmonds for use of this Best Ever recipe.