Sponge Toffee

1 c sugar
1 c dark corn syrup
1 Tbsp vinegar
1 Tbsp baking soda
Butter a 9x9" pan. Combine sugar, syrup, and vinegar in a large, heavy saucepan. Stir until dissolved, then cook without stirring until the crack stage is reached (300 F on a candy thermometer). Remove from heat and quickly stir in baking soda. It will bubble up furiously but be sure to stir it well so that the soda is completely dissolved.. Pour into buttered pan. DO NOT spread as the candy will spread itself and foam up more in the pan. Cool and break into pieces.

If desired, candy pieces may be dipped into melted chocolate.
Source: Debra Fleck

Back