You know what I mean by sponge toffee, right?
If not, you definitely know it as the sweet honeycomb filling of a Crunchie Bar.
The real question is did you know how insanely easy it is to make it yourself?
Well, it's insanely easy. You do need a thermometer for this, but I promise you, it's money well spent.
Canadian Living's Sponge Toffee
- 2-1/2 2-1/2cups cups(625 mL) (625 mL) granulated sugar
2/3 2/3cup cup(150 mL) (150 mL) white corn syrup
1/3 1/3cup cup(75 mL) (75 mL) water
4 4tsp tsp(18 mL) (18 mL) baking soda
2 2tsp tsp(10 mL) (10 mL) vanilla
In 12-cup (3 L) saucepan, stir together sugar, corn syrup and water over medium heat just until sugar dissolves.
Bring to boil; cook, without stirring but brushing down side of pan occasionally with pastry brush dipped in cold water, until candy thermometer reaches hard-crack stage of 300°F (149°C), or when 1 tsp (5 mL) hot syrup dropped into cold water forms hard brittle threads, about 10 minutes.
Remove from heat. Standing back and averting face, whisk in baking soda. (Caramel will bubble and sputter and increase in volume.) Whisk in vanilla.
|This is why you need a very large pot!|
Pour into greased foil-lined 13- x 9-inch (3.5 L) metal cake pan. Let cool in pan on rack without disturbing, about 2 hours. Break into 1-1/2-inch (4 cm) pieces. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 month.)
Now you could just stop there, but like most candies, this one really benefits from a good dunking in tempered chocolate (another occasion to use your thermometer!). Tempered chocolate is chocolate that has been melted, cooled and reheated to specific temperatures. By going through this process, when the chocolate cools it develops that crisp snap that we associate with chocolate bars.
Or, if you only have a little chocolate, do a half dunk.
The recipe makes 48 pieces (or so), but really that depends on how you break them up. However many you make, do try to restrain yourself from eating them all!