photo by Food.com
- Ready In:
- 1 cup sugar
- 1 cup corn syrup
- 1 tablespoon vanilla
- 1 tablespoon baking soda
- 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.
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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So Easy to make! Can't believe there are no reviews on this! I followed the instructions, and used a digital thermometer gun (bought at Canadian tire for like, 10 bucks) to get to 300 degrees. added the baking soda, popped it into a margarine coated (parchement paper lined) pie dish (all the square ones were dirty!) and waited. it foamed perfectly, hardened perfectly, and looked professional! popped right out after an hour or so (better safe than sorry) and went smashy smashy into a chocolate dip. Easy to follow and fun to make! Highly recommend!
RECIPE SUBMITTED BY
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.