Tuesday, December 8, 2009

Sponge Toffee

One of the treats I like to make for the Christmas season reminds me of growing up. Sponge toffee. Crunchy, sweet, sticky after awhile. It's heaven. This recipe is fairly simple to make but Be Careful. If you don't use a pan big enough, the mixture can and will bubble over creating an awful mess that is almost impossible to clean off a stove top. I speak from experience.


  • Olive oil, to coat the pan

  • 2 1/2 Cups granulated sugar

  • 2/3 Cup light corn syrup

  • 6 Tbsp. water

  • 2 Tbsp. baking soda

  • 2 teaspoons vanilla

Liberally coat a 10-inch round spring form cake pan with olive oil. At this point, if you want to be on the safe side, line the bottom and sides of the pan with parchment paper. Make sure you coat them well with olive oil as you did with the pan.

In a deep medium saucepan add sugar, corn syrup, water, and vanilla. Over medium-high heat bring the mixture to a boil (without stirring) and cook until hard crack stage (until temperature reads 300 degrees F. on a candy thermometer). This should take about 10 minutes. During the cooking process, if there are any sugar crystals on the sides of the pan, brush the sides of the pan with a clean pastry brush dipped in water.

Remove the sugar mixture from the heat. Working quickly, add the baking soda and whisk to incorporate the soda into the sugar mixture, about 5 seconds. Note the mixture will bubble up when you add the baking soda so be very careful not to touch the hot toffee. Immediately pour the hot toffee into the prepared pan. Let cool and set completely before touching. Break into pieces and serve. Store at room temperature in an airtight container.

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