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1
To make the puff candy, boil the sugar and syrup together until light golden, then remove from the heat.
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2
Quickly whisk in the bicarbonate of soda, until the mixture is frothy, then pour onto a greased baking tray.
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3
Leave to cool until required.
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4
To make the meringues, preheat the oven to 150C/300F/Gas 3 and lay some greaseproof paper on a baking sheet.
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5
Whisk the egg whites, adding the sugar gradually, until they form soft peaks (you can fold some crushed puff candy through the whisked egg whites before baking if you like).
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6
Drop spoonfuls of the mixture about 6cm/21/2 inches in diameter on to the greaseproof paper, spaced well apart.
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7
Put in the hot oven and bake for 40 minutes.
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8
You want these meringues to be still chewy in the middle.
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9
Remove them from the baking sheet with a spatula and lay them on a wire cooling rack until required.
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10
To make the sauce, boil the sugar and butter until dark golden brown.
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11
Carefully add the double cream and simmer for 2 minutes Use a high-sided pan, as this mixture will boil up quite a long way.
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12
Store in an airtight jar in the fridge.
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13
It will keep for 3-4 weeks, if you can keep it for that length of time.
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14
To serve, place a meringue in each bowl, add some good quality vanilla ice cream and a large spoonful of crushed puff candy.
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15
Pour the butterscotch sauce over the top and serve.
