Christines Sponge Toffee Food

CHRISTINE'S SPONGE TOFFEE

Christine's Sponge Toffee image

Provided by Christine Cushing

Yield 16 servings

Number Of Ingredients 5

Ingredients

2 ½ cup granulated sugar (625 ml)
⅔ cup light corn syrup (150 ml)
6 Tbsp water (90 ml)
2 Tbsp baking soda (30 ml)
2 tsp vanilla (10 ml)

Steps:

Grease a 9 by 13-inch pan with vegetable oil. Line the bottom and sides of the pan with parchment paper, making sure the parchment sides are at least 2 inches above the sides of the pan. Grease the parchment paper with a little more oil.
Add sugar, corn syrup and water to a deep, heavy bottomed saucepan. Bring the mixture to a boil, without stirring and cook until hard crack stage: when the temperature on a candy thermometer reads 300 degrees F. 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 from heat and working quickly, add the baking soda, whisking to incorporate. The mixture will bubble up quite a bit when you add the baking soda so be very careful not to touch the hot toffee. Immediately pour into the prepared pan. Let cool and set completely before touching. Break into pieces and serve. Store at room temperature in an airtight container.

SPONGE TOFFEE

Sponge Toffee image

Provided by Chuck Hughes

Categories dessert

Time 50m

Yield 6 servings

Number Of Ingredients 4

Ingredients

1 cup sugar
1 cup corn syrup
1 tablespoon vanilla
1 tablespoon baking soda

Steps:

Combine the sugar, syrup, and vanilla in a medium-size saucepan. Stir over medium heat until the sugar is dissolved.
Continue to cook to 300 degrees F, on a candy thermometer or hard crack stage, about 10 minutes. Cook's Note: You can use a candy thermometer or a simple trick: take a spoon and drop a tiny drizzle of the mixture into a bowl of water. If it crystallizes, you've reached the hard crack stage.
Remove from the heat, using a wooden spoon, stir in the baking soda quickly. It will become frothy. Pour into an 8 by 8-inch/20 by 20-cm pan, lined with parchment paper and buttered.
Let cool for about 30 minutes and break into pieces.

SPONGE TOFFEE

Sponge Toffee image

Make and share this Sponge Toffee recipe from Food.com.

Provided by Chuck Hughes

Categories Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 cup sugar
1 cup corn syrup
1 tablespoon vanilla
1 tablespoon baking soda

Steps:

Combine the sugar, syrup, and vanilla in a medium-size saucepan. Stir over medium heat until the sugar is dissolved.
Continue to cook to 300 degrees F, on a candy thermometer or hard crack stage, about 10 minutes. Cook's Note: You can use a candy thermometer or a simple trick: take a spoon and drop a tiny drizzle of the mixture into a bowl of water. If it crystallizes, you've reached the hard crack stage.
Remove from the heat, using a wooden spoon, stir in the baking soda quickly. It will become frothy. Pour into an 8 by 8-inch/20 by 20-cm pan, lined with parchment paper and buttered.
Let cool for about 30 minutes and break into pieces.
Variations:.
Chocolate Dipped Sponge Toffee:.
Dip the sponge toffee in chocolate for a homemade crunchy treat.
Sponge Toffee Ice Cream:.
Mix sponge toffee pieces into prepared ice cream.

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