Sponge toffee

Difficulty:
1/5

This recipe is from the Vanilla and Vinegar episode of A is for Apple, hosted by Lauren Gulyas.

Yield – 10 inch  x 5 inch (25cm by 12.7cm) baking tray.

Ingredients

  • 1 cup (250ml) sugar
  • 1 cup (250) light corn syrup
  • 1 vanilla bean
  • 1 tablespoon (15ml) baking soda sifted
  • 1 tablespoon (15ml) distilled white vinegar
  • Baking tray 10 inch by 5 inch (25cm by 12.7cm)
  • Foil
  • Special tools: candy thermometer

Directions

  1. Line a baking tray with foil.
  2. Measure all ingredients and gather all tools before you start.
  3. Make sure your pot is large enough for the mixture to expand four times its original volume.
  4. Place sugar, corn syrup and vanilla bean in a large pot. Set the pot over medium heat. Using a wooden spoon stirring occasionally cook the sugar until the candy thermometer reads 320F (160°C). Carefully remove vanilla bean using tongs.
  5. Remove pot from heat. Working quickly whisk in the vinegar then the soda. Whisk fast just to incorporate the soda but don’t over mix as the form will deflate. This is going to grow 3 times its volume. Quickly pour into prepared tray.
  6. Allow to sit without moving for 30 minutes.
  7. When cool crack toffee into desired chunks and pieces.