Milk Chocolate Coated Sponge Toffee

Yield: 6 cups

Cooking time 25 minutes

Ingredients

• 1-cup sugar – (250ml)
• 1-cup light corn syrup – (250ml)
• 1 tablespoon distilled white vinegar – (15ml)
• 1 tablespoon baking soda, sifted – (15ml)
• 1 pound Milk chocolate, divided  – (450grams)

Directions

1. Place foil in a 9-inch square pan with 2-inch sides, extend foil over sides. Butter the foil very generously.  In a heavy large, deep saucepan combine sugar, corn syrup and vinegar. Stir over a medium heat until sugar dissolves.  Swirling pan occasionally, cook mixture until candy thermometer reads 300F, approximately 18 minutes.
2. Remove from heat and immediately add baking soda and stir until well combined, mixture will foam vigorously.
3. Pour mixture into prepared pan and cool completely.
4. Using the foil as an aid, lift: candy from pan and fold down foil sides. Cut or break candy into pieces.
5. Chop chocolate finely and melt in a double boiler to 120 degrees.
6. Dip sponge candy into chocolate and set on a baking rack to cool.
7. Serve and enjoy!