老糖/焦糖： 糖：200克 1杯 水：100克 小1/2杯 麥芽糖：50克 2大勺 小蘇打：10克 1.5小勺 糖漿溫度到達320°F/160°C 關火，放入小蘇打 當糖漿到達320°F/160°C，糖漿裡面基本沒有水分了。做好的糖，放在室溫下，表面不會變粘，即便不是密封保存，也可以放置很長時間。

honeycomb toffee /sponge toffee： sugar: 200g 1 cup water: 100g little less than 1/2 cup maltose: 50g 2 tablespoons baking soda: 10g 1.5 teaspoons turn off the heat, when sugar syrup temperature reaches 320°F/160°C. When sugar syrup temperature reaches 320°F/160°C, there is not much water left in the syrup. After it cools down, toffee stays dry and won't become sticky. Even without sealed in the plastic bag, it can stay fresh for a long time.