First keep the things ready: A baking sheet/ butter paper, greased cookie cutters of your choice for stamping.
Measure sugar and take it in a ladle. Start heating over low flame.
Hold the ladle higher from the flame to avoid sugar changing color/ prevent sugar burn.
Once it starts melting in the sides, start stirring. There will be small lumps initially.
So stir well to melt it.
At one stage there will not be any sugar granule, everything melts and becomes clear syrup.
Do not let the color change (though below it looks caramelized) For best results, take care just to melt the sugar in lowest heat.
Switch off the flame. Now add baking soda (cooking soda/ sodium bi carbonate) and mix it to the sugar.
Beat well to get a foamy mixture. It should have micro bubbles not too large bubbles. so beat until then briskly.
Pour into the baking sheet quickly. It's okay if you cant pour all the mixture. Some may left over in the ladle, but don't try pouring until the last drop.
Insert the candy stick (I used wooden skewers). Leave it for 10 seconds or so to cool a bit.
Use a greased plate or something flat to press down very gently. If you do it hard it may stick. Just quickly for 3-4 seconds and take it out. Do not repeat otherwise it will stick.
Use a well greased cookie cutter of your choice shape and press in the middle half way through to stamp the shape. Same as above have to be very gentle and do only once.
It will cool down quickly and you can take it off effortlessly. Say under 1 minute.