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Sponge Toffee
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Throwing a spoonful of baking soda into this toffee creates a very cool sponge effect from the air bubbles. Just make sure you've got a candy thermometer on hand for precise measurement.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 cup granulated sugar
1 cup corn syrup (light or dark)
1 tablespoon white vinegar
1 tablespoon baking soda
directions
Heavily grease a 9x9-inch baking dish.
Combine the sugar, corn syrup, and vinegar in a heavy saucepan over medium heat. Bring to a boil and cook the mixture until it registers 300 degrees F on a candy thermometer (hard crack stage).
Remove the pan from the heat and quickly stir in the baking soda, stirring until it is completely incorporated.
Immediately pour the sponge toffee mixture into the greased pan. Let the candy cool to room temperature then break it into pieces. Store the toffee in an airtight container.
recipe tips
Act quickly when adding and mixing the baking soda, as the mixture will foam up rapidly.
Avoid stirring the mixture too vigorously once it starts boiling to prevent crystallization.
If you want thinner toffee, spread the mixture in a larger pan.
Breaking the toffee into pieces can be done using a buttered knife or by gently tapping with a hammer.
For a festive twist, add a pinch of cinnamon or nutmeg to the sugar mixture.
common recipe questions
What's the ideal type of corn syrup for this recipe?
Light corn syrup is typically preferred for its neutral flavor, but dark corn syrup, molasses, honey, or golden syrup can be used for different flavors.
Why is a candy thermometer crucial for this recipe?
Precise temperature control is essential in candy making. Reaching 300 degrees F (hard crack stage) ensures the right consistency and texture for the toffee.
How do you know when the toffee is ready to be removed from the heat?
Apart from using a candy thermometer, the mixture will thicken and change color as it approaches the hard crack stage.
What's the role of baking soda in this recipe?
Baking soda reacts with the acidic components, creating carbon dioxide gas. This gas forms bubbles, giving the toffee its unique sponge-like texture.
How can you prevent the toffee from sticking to the pan?
Heavily greasing the pan is key. You can also line the pan with greased parchment paper for easier removal.
How do you store sponge toffee?
Store it in an airtight container at room temperature. Humidity can affect its texture, so keeping it dry is crucial.
Is it possible to make this toffee without a candy thermometer?
While not recommended, you can use the cold water test. Drop a small amount of syrup into cold water; it should form brittle threads that harden immediately.
Can this recipe be doubled or halved?
Yes, but if you double it, make sure the pot size is adjusted accordingly to prevent boil-over or uneven heating.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 3, 2008
I made this for a fund raiser for the high school. I added a half tsp more of baking soda to the recipe to make it even lighter. It was awesome and sold extremly well. So well, I have been asked to make enough to have 300 more pieces to raise more money. Make sure you use the baking pan specified. I used a souffle pan and it blew up over the top. Well worth the effort and was alot easier to make then I thought. This was my first time making candy so I was very unsure of myself. Awesome recipe! Thank you!