Classic Sponge Toffee Recipes

CLASSIC SPONGE TOFFEE

Steps:

• Grease a 9x13 pan or a 10 inch springform pan generously with oil. Line the pan with parchment paper, extending the parchment paper 2 inches higher than the sides of the pan and grease the parchment paper as well.
• Over medium high heat, in a deep medium sized saucepan, combine sugar, corn syrup, vanilla and water. Attach a candy thermometer to the side of the pan, positioned so it is in the liquid and not touching the bottom of the pan.
• Stir until well combined and then allow the mixture to come to a boil without stirring it. Allow to boil until the temperature on the candy thermometer reads 300 degrees (hard crack stage). This will take about 10 minutes.
• When the mixture reaches 300 degrees, remove it from the heat and carefully whisk in the baking soda, stirring for no more than 5 seconds.
• Immediately pour the hot toffee into the prepared pan. It will begin expanding immediately. Do not move it for one to two hours as it sets to avoid deflating the toffee.
• Allow to cool completely and then break into pieces to serve. Store at room temperature in an airtight container. Enjoy!

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.

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.