The Christmas baking saga continues! On my list was sponge toffee, if you have never had sponge toffee you are seriously missing out in life. Some people call it sea foam, up here in Canada we have a chocolate bar called Crunchie, and it is sponge toffee coated in milk chocolate. So to save you a trip to the store and a few dollars you too can now make this awesome candy at home!
This stuff I will warn can be super temperamental. The advice I can give is to follow the instructions carefully, read them once over before starting, gather your ingredients and tools, and take your time. Make sure to have fresh baking soda, and make sure you have a candy thermometer, that is super important to actually know the right temperature of the candy.
2 1/2 cups of white sugar
1/3 cup of water
2/3 cup of white corn syrup, do not use any other colour it has to be white
3 teaspoons of baking soda
4 cups of melted milk chocolate, or dark chocolate
Measure your baking soda out first, sift into a small bowl and set aside.
Line a 9 by 13 inch glass Pyrex baking dish with parchment paper, then spray with cooking spray and set aside.
In a large pot combine sugar, water, and corn syrup. Cook on a high heat, using a wooden spoon (plastic or softer materials will melt with the heat of the candy) stir the ingredients until the sugar has dissolved. Once the sugar has dissolved turn the heat down to a medium, low, or to a low.
With your candy thermometer inserted into the liquid, watch it reach up to 300F. You want to not stir the liquid while it is bubbling, if you stir it while it gets up to the right temperature it will crystallize and be ruined. While it is getting up to temperature slowly, if it starts turning amber at all turn it down even more or remove from the heat.
Once it reaches 300F remove from the heat and add the baking soda. Stir the baking soda in with the wooden spoon until just combined and no baking soda lumps appear. It will be foaming at this point so you don't want to deflate it. Pour into the prepared baking dish, do not smooth it out or push it down. Just pour it into the dish and let it be.
Allow it to completely cool for 2 hours, the with a sharp knife break into smaller pieces. With a fork, dip each piece into the melted chocolate and evenly coat each pieces. Tap off the extra chocolate, place on sheets of parchment paper and let the chocolate harden again. Package into individual servings or store in a airtight container in the pantry.
It has been so fun to be sharing some of my Holiday baking with you all this year. I haven't been able to post as much as I wanted too, but that is life, and that is life as a young mom with two kids and lots of other responsibilities. But I have been happy with everything I have been able to share, such amazing recipes that I love and I have quite a few more coming your way!
A little about me
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