This is a Chelsea Sugar recipe that my mama used to make all the time when we were young, super easy and so delish, also gluten free which is a bonus and kids love it!
2 Tbsp Honey
1 Cup White Sugar
2 – 4 cups Rice Bubbles (more bubbles gives you a softer texture)
Grease a Slice of sponge roll tin – 20 x 30cm (aprox) and set aside
Place butter, honey and sugar in a medium sized saucepan. Sir over medium-high heat until it boils. Turn down the heat but maintain the boiling for 5 mins. Remove from the heat and stir in the rice bubbles. Press into the prepared tin and leave to set (I do this in fridge – once its cooled down obs). Mark into squares – when set remove from tin and cut along the marks. store in Airtight container.