City Palate

The Entertaining Issue - November December 2017

Sponge Toffee
Sponge_Toffee

Nov/Dec 2017

From Julie Van Rosendaal

This was my favourite treat (okay, one of many) when I was a kid – for something similar to a Crunchie bar (but far better), dip cooled chunks of sponge toffee into melted chocolate (or drizzle it overtop) and set them on parchment paper until set.

3/4 c. sugar

1/4 c. corn syrup

1 T. baking soda

melted chocolate, for dipping

Line a 9x13-inch pan with parchment. Combine the sugar and syrup in a heavy medium saucepan set over medium-low heat. (Make sure there’s lots of room in the pan for the mixture to foam up when you stir in the baking soda.) Stir until the sugar begins to melt. Continue to cook, swirling the pan occasionally, but not stirring, until the mixture turns a deep caramel colour. Watch it carefully – sugar burns fast!

Remove from heat and quickly stir in the baking soda. It will foam up like a science experiment. Quickly pour it into the pan and set aside for a couple of hours, or until set. Break into chunks. Melt chocolate over low heat (or in a microwave oven) and dip in the toffee chunks to partially (or fully) coat them. Place on a piece of parchment or a baking rack set over a cookie sheet to set.
Serves about 8.


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