Prepare a baking pan or tray with grease-proof paper. You can use any size tin - mine is 24cm x 22cm (9½" x 8¾"). Just make sure it is at least 5cm (2") deep, otherwise you could experience an overflow of molten sugar! Please note: the thickness and depth of your candy will depend on the size of pan you use. A larger pan will produce a thinner cinder toffee. In a heavy bottomed pan, add the sugar and syrup.
Heat gently on a medium temperature until the sugar starts to melt.
Stir often to make sure the mixture doesn't stick.
Continue until all the sugar has melted, is a runnier consistency, and is a nice golden caramel colour. Do not overcook: in a matter of seconds, it can burn. And yes, I speak from experience.
Remove from the heat and then immediately add the baking soda and gingerbread spice.
Quickly beat the soda and spices into the mixture (take care, as it is very hot).
Pour into the prepared tin. Move very fast because the sugar mixture starts to harden almost immediately.
Set to one side until it has hardened completely (about 30 minutes).