Sponge Toffee
Grease & line an 8-inch square baking dish with parchment paper, leaving a 2-inch overhang. To a heavy bottom pot add water, brown sugar, corn syrup & salt. Stir until just combined.
Ingredients
- 1/3 cup filtered water
- 2 1/2 cups light brown sugar, lightly packed
- 2/3 cup Crown Corn Syrup
- 1/4 teaspoon salt
- 4 teaspoons baking soda
- 1/2 teaspoon cream of tartar
Method
Grease & line an 8-inch square baking dish with parchment paper, leaving a 2-inch overhang.
To a heavy bottom pot add water, brown sugar, corn syrup & salt. Stir until just combined.
Place a candy thermometer on the pot & turn heat to medium. Do not stir once the heat goes on. Cook until the thermometer reaches 300(f) degrees, known as the “hard crack” stage.
Remove from heat. Sift in the baking soda & cream of tartar. Gently stir as the mixture begins to bubble.
Transfer the mixture to the prepared baking dish, ensuring not to deflate the bubbles. Let sit for 2 hours at room temperature, until fully set. Remove from pan, break up using a rolling pin & enjoy.This post is sponsored by our partners Wigs
