Sponge Toffee Sponge Toffee

Sponge Toffee | Food styling by Christopher St. Onge | Prop styling by Alanna Davey Image by: Ronald Tsang

It takes just five simple ingredients to create this crunchy confection from our Holiday Celebrations 2009 special issue. To ensure an airy toffee, do not overstir the caramel when adding the baking soda. Dip the pieces in white chocolate for a festive touch.

  • Prep time 25 minutes
  • Total time 3 hours & 30 minutes

Ingredients

  • 2 1/2 cups granulated sugar
  • 2/3 cups white corn syrup
  • 1/3 cup water
  • 4 teaspoons baking soda
  • 2 teaspoons vanilla

Method

In large saucepan, bring sugar, corn syrup and 1/3 cup water to boil over medium heat, stirring just until sugar dissolves. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300°F (149°C) or 1 tsp mixture dropped in cold water forms hard brittle threads, about 10 minutes. Remove from heat.

Standing back and averting face, whisk in baking soda and vanilla. (Caramel will bubble and sputter and increase in volume.) Do not overmix.

Pour into greased parchment paper– lined 13- x 9-inch (3.5 L) cake pan. Let cool in pan for 2 hours. Break into 1 1/2-inch (4 cm) pieces. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 month.)

Makes about 48 pieces.

Nutritional facts per piece: about

  • Fibre 0 g
  • Sodium 111 mg
  • Protein 0 g
  • Calories 53.0
  • Total fat 0 g
  • Potassium 0 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 14 g
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Sponge Toffee

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