Also try Cinder Toffee:
Adding bicarbonate of soda to the mixture aerates it, producing bubbles in the toffee and altering the texture. When broken into pieces, the toffee looks just like golden colored cinders.
8 oz granulated or caster sugar
1 table spoon of golden syrup
1/4 teaspoon cream of tartar
2 1/2 fl oz's Water
1/4 teaspoon bicarbonate of soda
1 teaspoon warm water
Pour the sugar, syrup, cream of tartar and water into a heavy pan and heat gently until sugar has dissolved. Boil without stirring until a little of the mixture forms hard , brittle threads when tested in cold water. (310F / 154C on a sugar thermometer) Dissolve the bicarbonate of soda in the teaspoon of warm water and pour it into the toffee, which will froth up. Stir well and pour into a shallow, greased tin. Break into pieces when cold. Wrap in greaseproof paper and store in an airtight tin.
I have recipes for home made (no e numbers):
Lollipops /Barley Sugar / Caramels / Bonfire Toffee / Butterscotch / Honey fudge / Nougat / Coconut ice / Scots Tablet / Acid Drops / Chocolate nut fudge / Glasgow Toffee / Panocha /Real fruit Jellies / Edinburgh Rock / Humbugs /Chocolate Rum Truffles/ Mealie Candy / Golden toffee / Sherbet / Claggum / Peppermint Creams / Everton Toffee / Kendal Mint Cake / Marshmallows / Angus Toffee /Creamy Vanilla Fudge / Bulls-eyes / Brechin Tablet / Nut Brittle / Toffee Apples / Chocolate Caramels / Turkish Delight.
If anyone wants any.