Sponge Toffee
Sponge Toffee
Photography by Matthew Kimura
- Portion size: 48 pieces
This recipe makes 48 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 53 |
| pro | 0 g |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 14 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 111 mg |
| potassium | 0 mg |
This special childhood treat is fun to watch as it goes from granulated sugar to a molten confection. Broken into pieces and dipped in chocolate, it's sheer bliss.
Ingredients
- 2-1/2 cups 2-1/2cupsgranulated sugar
- 2/3 cup 2/3cupwhite corn syrup
- 1/3 cup 1/3cupwater
- 4 tsp 4tspbaking soda
- 2 tsp 2tspvanilla
Preparation
In 12-cup (3 L) saucepan, stir together sugar, corn syrup and water over medium heat just until sugar dissolves.
Bring to boil; cook, without stirring but brushing down side of pan occasionally with pastry brush dipped in cold water, until candy thermometer reaches hard-crack stage of 300°F (149°C), or when 1 tsp (5 mL) hot syrup dropped into cold water forms hard brittle threads, about 10 minutes.
Remove from heat. Standing back and averting face, whisk in baking soda. (Caramel will bubble and sputter and increase in volume.) Whisk in vanilla.
Pour into greased foil-lined 13- x 9-inch (3.5 L) metal cake pan. Let cool in pan on rack without disturbing, about 2 hours. Break into 1-1/2-inch (4 cm) pieces. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 month.)
Source : Canadian Livng Holiday Cookbook: Fall 2009
