Ingredients:

  • 1.25 cups granulated white sugar
  • 0.5 cup Grade A Dark Maple Syrup
  • 2 tbsp water
  • 1 tbsp light corn syrup
  • 1 tbsp baking soda, sifted
  • 1.5 tsp flaky sea salt

Instructions:

  1. Line your 20cm square pan with parchment paper, leaving an overhang on the sides for easy removal. Freeze your parchment lined pan for 10 minutes before you start.
  2. In your large pot, stir together the 1.25 cups sugar, 0.5 cup maple syrup, 2 tbsp water, and 1 tbsp corn syrup.
  3. Turn the heat to medium and stir gently until the sugar has completely dissolved. Note: Stirring after this point can cause the sugar to crystallize.
  4. Once the mixture starts to bubble, clip on your thermometer. Cook until it reaches 150°C (Hard Crack Stage).
  5. As it climbs past 130°C, the smell will change from sweet to a deeper, nutty maple.
  6. The moment you hit 150°C, take the pot off the burner.
  7. Quickly whisk in the sifted baking soda. Whisk for only 3-5 seconds until it's a pale, aerated foam.
  8. Immediately pour the lava into the prepared pan. Do not spread it or smooth the top or you'll pop all those lovely bubbles.
  9. Sprinkle the flaky salt over the top while it's still tacky.
  10. Let it sit undisturbed for at least 1 hour until it is rock hard and cool to the touch.