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Sponge Toffee Recipe

Ingredients

How to make it

  • In 12-cup saucepan, stir together sugar, corn syrup and water over medium heat just until sugar dissolves.
  • Bring to boil,cook, without stirring but brushing down side of pan occasionally with pastry brush dipped in cold water, until candy thermometer reaches hard-crack stage of 300 degrees F, or when 1 tsp hot syrup dropped into cold water forms hard brittle threads, about 10 minutes.
  • Remove from heat. Standing back and averting face, whisk in baking soda. (Caramel will bubble and splatter and increase volume.) whisk in vanilla.
  • Pour into greased foil-lined 13- x 9-inch metal cake pan.. Let cool in pan on rack without disturbing, about 2 hours. Break into1-1/2-inch pieces. (Make ahead: Store layered between waxed paper in airtight container for up to 1 month.)
  • Source: Canadian Living Holiday Cookbook: Fall 2009

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The Cook

rapala10 Vanderhoof, Canada

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