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Sponge Toffee Recipe

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This recipe for Sponge Toffee is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups granulated sugar
2/3 cup white corn syrup
4 tsp baking soda
2 tsp vanilla
Directions:
Directions:
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 13x9 cake pan. Let cool in pan for 2 hours. Break into 1 1/2" pieces. (Make ahead: Layer between waxed paper in airtight container; store for up to 1 month).

 

 

 

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