Sponge Toffee Food

SPONGE TOFFEE

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.

SPONGE TOFFEE

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.

CHRISTINE'S SPONGE TOFFEE

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.

MAPLE SPONGE TOFFEE

Steps:

• Line a metal mould with parchment paper.
• In a large pot, cook sugar, syrup and water together.
• When the temperature reaches 150 C, whisk baking soda until blended. Be careful as the baking soda will cause the mixture to foam dramatically.
• Pour into mould.
• Set aside to cool.
• Crack into pieces to enjoy!

ESPRESSO SPONGE TOFFEE

Steps:

• In a saucepan (at least 2 quarts big) on low, heat up the first 4 ingredients (everything except the baking soda). Use a wooden spoon to mix the ingredients together.
• Make sure you have a candy thermometer, either clipped to the side of the pan or leaning inside the pan, to monitor the temperature of the mixture while it is heating up. The temperature you want to eventually get to, is 300°F.
• Line a baking pan (or brownie pan) with parchment paper or silicon mat (with parchment paper to cover the sides). Or, grease the baking pan if you don't have parchment paper or a silicon mat.
• When the mixture is 300 F, turn the heat off.
• Make sure there are no lumps in the baking soda and add it to the sugar mixture.
• Mix quickly with the wooden spoon while the mixture bubbles up. It will expand to at least 2 times its original volume.
• Using the wooden spoon or a spatula, pour and scrape the toffee into the baking pan.
• Let it cool for at least 30 minutes before breaking it into pieces.

HONEYCOMB TOFFEE RECIPE BY TASTY

Steps:

• Line a 9"x9" (23cmx23cm) baking dish with parchment paper and grease thoroughly.
• Set aside a metal whisk and one Tablespoon of baking soda.
• In a large saucepan (bigger the better - as this will more than triple in size) over medium/high heat-combine sugar, corn syrup, and water.
• Stir to incorporate, then leave to boil. Insert candy thermometer and continue to heat-without stirring-until the mixture reaches 300˚F (150˚C).
• Remove from heat and ~working quickly~...add the baking soda and quickly whisk into the sugar syrup (whisking for no more than five seconds-to prevent deflating the toffee). The mixture will begin to expand, quickly pour it into the prepared pan and leave to set DO NOT MOVE for one to two hours.
• Once the toffee has cooled and set, remove from pan and using a blunt object, shatter the toffee into bite size pieces.
• Melt chocolate in a microwave safe bowl for 75-90 seconds. Make sure to stop and stir after every 30 seconds.
• Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt and place in the refrigerator to cool for 15 minutes.
• Enjoy!

HONEYCOMB TOFFEE

Steps:

• Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
• Whisk sugar, corn syrup, honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until mixture is thinner but still cloudy. Let bubble until mixture is clear and thermometer registers 300 degrees F (149 degrees C).
• Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
• Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.