Hi Sean, these caramels can go through a foamy boiling stage, but to me this is often a sign to turn down the heat a bit. Slow and steady works best for these caramels, so you want to keep the mixture boiling, but not too vigorously. Golden syrup should work fine, but if your organic sugar is unrefined it may contain impurities that are contributing to the foaming you're seeing. Is there any residue at the end of the process?  All in all I think your caramels should turn out fine, but do cook slowly and stir throughout the process. 

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