Sponge Toffee
A crispy, crunchy treat! This crunchy treat should be celebrated everyday of the year! Whip up a batch to press onto the outside of a cake (like I do in my Irish Overload Cake), or break it up and set out for snacking. Get crunching!
Ingredients
Sponge Toffee
- 1 ¼ cups Granulated Sugar
- â…“ cup Clear Corn Syrup
- â…“ cup Water
- 1 ½ tablespoons Baking Soda
Tools
- 9" x 13" Metal Pan, lined with Parchment Paper
- Candy Thermometer
- Large Pot
- Whisk
- Meat Tenderizer, Mallet, or Spoon
Read It!
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Prepare pan with parchment paper, securing with a little bit of shortening.
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In a large pot, stir sugar, corn syrup, and water over medium heat. Bring to boil.
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Cook, without stirring until a candy thermometer reaches 300 degrees F, about 10-12 minutes.
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Remove from heat, and very carefully whisk in baking soda. The toffee will bubble up and rise very high in the pot.
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Pour into prepared pan. Let cool in rack without disturbing, about 2 hours.
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Using a meat tenderizer, mallet, or spoon, break toffee into nuggets.
Congratulations you did it!
