Sponge Toffee
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
PRODUCTS
Instructions
- 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.
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