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Sponge Toffee Recipe

   
 

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     Sponge Toffee

Category   Breakfast - Brunch
Sub Category   None
Ingredients
2 1/2 cups granulated sugar
1/3 cup water
4 tsp baking soda
2 tsp vanilla
 
Instructions
In a 12 cup sauce pan, stir together sugar, corn syrup, and water over medium heat just until sugar is dissolved
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, 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 Vanilla. Pour into greased foil-lined 13x9 inch cake pan. Let cool in pan on rack without disturbing, about 2 hours. Break into 1-1/2 inch piece. Make ahead- store layered between waxed paper in air tight container for up to 1 month.


Originally Submitted 12/15/2019





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