City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Sponge Toffee
Nov/Dec 2010

For something similar to a Crunchie bar (but far better), dip cooled chunks into melted chocolate and set them on waxed paper until set.

3/4 c. sugar

1/4 c. corn syrup

2 t. baking soda

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

Remove it from the heat and quickly stir in the baking soda. It will foam up like a science experiment. Quickly pour the toffee into the pan and set it aside for an hour, or until set. Peel off the foil and break the toffee into chunks to serve. Serves about 8.