Best Sponge Toffee Recipes

SPONGE TOFFEE

Steps:

• Combine the sugar, syrup, and vanilla in a medium-size saucepan. Stir over medium heat until the sugar is dissolved.
• Continue to cook to 300 degrees F, on a candy thermometer or hard crack stage, about 10 minutes. Cook's Note: You can use a candy thermometer or a simple trick: take a spoon and drop a tiny drizzle of the mixture into a bowl of water. If it crystallizes, you've reached the hard crack stage.
• Remove from the heat, using a wooden spoon, stir in the baking soda quickly. It will become frothy. Pour into an 8 by 8-inch/20 by 20-cm pan, lined with parchment paper and buttered.
• Let cool for about 30 minutes and break into pieces.

SPONGE TOFFEE (ANGEL FOOD CANDY) RECIPE - (4.4/5)

Steps:

• Butter a 9x13 inch baking dish. In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. Mixture will not fill pan. Allow to cool completely. In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.

MAPLE SPONGE TOFFEE

Steps:

• Line a metal mould with parchment paper.
• In a large pot, cook sugar, syrup and water together.
• When the temperature reaches 150 C, whisk baking soda until blended. Be careful as the baking soda will cause the mixture to foam dramatically.
• Pour into mould.
• Set aside to cool.
• Crack into pieces to enjoy!

HONEYCOMB TOFFEE - SPONGE CANDY RECIPE - (4.2/5)

Steps:

• Butter or oil an 8-inch square pan; set aside. NOTE: I like to line my pan with the Silicone Baking Mats. In a large heavy saucepan (I like to use my small Cast-Iron Dutch Oven) over medium-high heat, place sugar, vinegar, golden syrup, and water. NOTE: A large pot is needed because sugar has a tendency to boil over. Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover and boil approximately 3 minutes, and then uncover and boil until temperature reaches 285 degrees F. on a candy thermometer (hard-crack stage) and the mixture turns a light amber color. Check out What's Cooking America's Kitchen Store too view and purchase Candy Thermometers (if desired). Remove from heat and stir in the baking soda, mixing well to allow bubbles to subside a little. CAUTION: once you add the baking soda the mixture will bubble up quite a bit. Again, make sure your pot is large enough or it will bubble over the sides. The trick is to combine the soda without bursting the bubbles as little as possible. The baking soda is what gives it its light airy texture. Quickly pour into prepared pan (so that mixture stops cooking and doesn't burn - do not spread, as this will make all the bubbles disappear) and leave until just beginning to set (as it cools, it will harden). After candy has cooled, cut or break into pieces. Honeycomb can be eaten as is, or you can dip it in chocolate (my choice). In a large micro-proof bowl, combine chocolate chips, vegetable shortening, and baking chocolate. Microwave on HIGH 2 minutes. Using wooden spoon, stir until melted; remove from heat. Dip honeycomb pieces into the melted chocolate, covering completely. Place on waxed paper to cool. When cool, wrap each candy individually in wax paper, twisting the ends together, and store in an airtight container. NOTE: This candy cannot be left out in the open for any extended length of time, as it will draw moisture from the air and become a sticky mess.

SPONGE TOFFEE

Steps:

• Combine the sugar, syrup, and vanilla in a medium-size saucepan. Stir over medium heat until the sugar is dissolved.
• Continue to cook to 300 degrees F, on a candy thermometer or hard crack stage, about 10 minutes. Cook's Note: You can use a candy thermometer or a simple trick: take a spoon and drop a tiny drizzle of the mixture into a bowl of water. If it crystallizes, you've reached the hard crack stage.
• Remove from the heat, using a wooden spoon, stir in the baking soda quickly. It will become frothy. Pour into an 8 by 8-inch/20 by 20-cm pan, lined with parchment paper and buttered.
• Let cool for about 30 minutes and break into pieces.
• Variations:.
• Chocolate Dipped Sponge Toffee:.
• Dip the sponge toffee in chocolate for a homemade crunchy treat.
• Sponge Toffee Ice Cream:.
• Mix sponge toffee pieces into prepared ice cream.

TREACLE SPONGE PUDDING/ DATELESS STICKY TOFFEE PUDDING

Steps:

• butter 2 pint pudding basin or medium mixing bowl - anything that will take heat.
• Put the 3 tablespoons of golden syrup (corn syrup) at the bottom of pudding basin/bowl.
• sift flour and baking powder into a large bowl.
• Add all other ingredients (except to serve obviously) and beat with electric mixer - or ALOT of strength and a large fork. Mix until everything is combined ( roughly two mins using mixer).
• Now this is the part which sounds complicated but it's very easy in practice.
• Get a layer of grease proof paper and place a layer of foil on top - original instructions called for a pleat, i didn't but it made no difference.
• Cover the top of the pudding basin/bowl with the foil on top. Tie string around it to secure paper and foil then trim excess.
• In a large deep saucepan poor previously boiled water from kettle to save time - fill it roughly half way up. and place pudding in pan .
• Put on medium heat until water goes up to boil again then turn to very low heat.
• Place lid on top of saucepan. Steam for 2 hours.
• now this is the beauty of it. Often when serving hot deserts by the time everyones seated and ready - if your previously got the desert out its cold or if you left it in the oven overcooked. The pudding can joyfully go on steaming until your ready for it without any harm - i think it's virtually impossible to oversteam it on such a low heat although I could be wrong.
• Sand castle time! untie string and take of foil and paper. get a palette knife to loosen edges place pudding upside down onto a previously warmed plate and wallah your pudding is ready.
• If you want, as I've put in the ingredients list you can serve with a variety of things but it doesn't actually need anything as it's lovely and moist and sweet as it is.