PREP TIME 15 minutes
COOK TIME 30 minutes


2 cups sugar
½ cup water
½ cup isomalt powder
½ cup freeze dried raspberries, plus extra to garnish
1 tsp bicarb soda
Corn flowers, to garnish


Step 1
In a pot over medium to high heat add sugar and water, bring the sugar to a hard crack (154°C). After approximately 7-10 minutes, mixture will look foamy and form large bubbles. Use a wet pastry brush to remove excess sugar from the edges of the pan.

Step 2
Add in dried raspberries and bicarb soda, quickly whisk and pour into a baking tin. Sprinkle over corn flowers and dried raspberries. Leave to set at room temperature for approximately 30 minutes or until hard.