Sponge Toffee

Wednesday February 15, 2012

Elemental Custard

I remember growing up with a not-so-healthy addiction to chocolate bars and candy in general. My favourites were Mars Bars and Crunchies - the amounts of these I would consume on a weekly basis is a topic that needs no mention. Thank goodness for fast metabolism as a child.

I had never made sponge toffee before, although my little brother has started making it a few times a year because he also shares a love of crunchie bars (although I think he actually prefers it sans chocolate).

The other weekend I asked him to make it with me and we had a fun afternoon full of sponge toffee and kitchen disasters (please do not touch hot sugar- it will give you a nasty burn!).

I wanted to photograph my own take on Crunchie bars (ie. sponge toffee dipped in chocolate) however I realized that I had forgotten to pick up any chocolate from the store and hence I give you only sponge toffee. But don't let my mistakes stop you from trying it on your own!

Recipe: Sponge Toffee

Makes 1 9x13 inch pyrex

Adapted from Epicurious

Ingredients:

1 cup corn syrup (dark)
1 cup sugar
1 tbsp distilled white vinegar
1 tbsp sifted baking soda
1 tsp vanilla

Optional:
1-2 cups chocolate chips (milk or dark) -melted for dipping

Note: You might want to halve the recipe since it makes quite a bit! Then you can use an 8x8 inch square pyrex.

Method:

Grease an 9x13 inch pyrex (2 inch high sides), line with parchment paper and grease the parchment. Set aside.

In a large deep saucepan over medium heat, heat sugar, corn syrup and vinegar swirling the pot occasionally until a clip on candy thermometer reaches 300 degrees F (~18 minutes).

Remove from the heat and immediately add the vanilla and baking soda and stir until well combined (the toffee will foam). Immediately pour the contents of the pot into the prepared pan (don't smooth the mixture just let it form itself). Cool completely.

Lift the parchment from the pan and cut the sponge toffee into large pieces saving any shards or small pieces to use as toppings on cappuccinos, ice-cream, cakes etc. Alternatively, you could dip the sponge toffee in chocolate to make your own crunchie bar!

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