Prairie Winds Life
  • Home
  • Recipes
  • Cookbook
  • Index
  • About
  • Contact

Sponge Toffee

12/14/2017

1 Comment

 
Picture

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.

Sponge Toffee

Ingredients:


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

Directions:

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.

Picture
Picture
Picture
Picture
Sponge Toffee

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!

Happy Eating!
​
Picture
Yum
1 Comment
Jan Del Bone
12/22/2017 12:35:06 pm

I grew up in BC and remember this candy bar fondly ! I was just tickled to see your recipe, and am off to create it myself, right this minute.

Reply



Leave a Reply.

    Picture

    RSS Feed

    A little about me

    Welcome!!
    I am just a BC girl living in a Alberta world on a cattle ranch nestled near Kananaskis country.
    I love all things food, my husband and my two beautiful children. 
    I believe in balance and chocolate. 
    Put up your feet and stay for awhile, explore the blog and my social media links. 

    my foodgawker gallery
    Picture

    Archives

    February 2020
    October 2019
    July 2019
    March 2019
    February 2019
    January 2019
    November 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    July 2015
    June 2015
    May 2015

      Join to get weekly updates.

    Subscribe to Newsletter

    This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies.

    Opt Out of Cookies
my foodgawker gallery
Picture
© COPYRIGHT 2015. ALL RIGHTS RESERVED.
  • Home
  • Recipes
  • Cookbook
  • Index
  • About
  • Contact