Combine the sugar and water in a small, heavy-based saucepan and place it over medium-high heat. Allow the mixture to come to a boil, gently swirling the pan occasionally to help the sugar dissolve evenly without stirring. Continue boiling for about 8–10 minutes, or until the edges of the syrup begin to darken and turn a rich golden amber hue. Watch closely during this stage, as caramel can shift from perfect to burnt very quickly.

Once the sugar mixture reaches the right color, sprinkle in the bicarbonate soda and whisk briskly to incorporate. The mixture will immediately foam and expand, creating that signature airy texture. Remove the pan from the heat and let it rest for about 1 minute to allow the bubbles to settle slightly. Stir gently to break down excess foam without deflating it completely.

Spoon the candy mixture in large dessert spoonfuls onto a silicone baking mat or parchment-lined tray, spacing them apart. This recipe should yield about four candies. Working swiftly, lightly coat a metal press or the base of a small flat-bottomed bowl with vegetable oil. Press each candy to flatten it to roughly 0.5 cm thick. While still warm, gently imprint a shape using a pastry cutter — a star, circle, or heart works beautifully. Repeat the process for all candies, oiling the press each time to prevent sticking. Allow them to cool completely until firm and glossy before serving or snapping into pieces for a nostalgic treat.