Recipe courtesy of Chuck Hughes
Recipe courtesy of Chuck Hughes
Watch how to make this recipe.
Sponge Toffee
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- Level: Easy
- Total: 50 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 296
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 0 g
- Sugar
- 77 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 665 mg
- Level: Easy
- Total: 50 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 296
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 0 g
- Sugar
- 77 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 665 mg
Ingredients
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Directions
- 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.
Cook’s Note
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.
