Sponge Toffee with Chocolate Caps

With the Christmas holidays knocking at my door (already) I am starting to do some of my baking, well I am attempting to.  I like to make food gifts for friends and family and this year I have decided to make sponge toffee.  I made this a few months ago and it disappeared  very quickly.   This is probably one of the easiest and fastest recipes I have ever done, really!  And it tastes, mmmm so good!  You just can’t stop with only one piece.   Here it is …

Sponge Toffee with Chocolate Caps

–  2 1/2 Cups White Granulated Sugar

–  2/3 Cups Corn Syrup (I used dark, but golden and white is fine)

–  1/3 Cup Cold  Water

–  2 Tablespoons Baking Soda  (make sure it is a fresh box and your toffee will rise amazingly)

–  2 Teaspoons Vanilla

–  12 oz (ounces) Chocolate Chips (I use a mix of dark chocolate and milk chocolate), Melted

–  Vegetable oil (for greasing pan)

–  Candy Thermometer

 METHOD:

Grease a 9 x13 (inches) cookie sheet with your vegetable oil.  Set aside.  You will need a large deep saucepan to make the toffee as it will expand when adding the baking soda, so get a BIG saucepan.  In the saucepan, add the white sugar, corn syrup, water and vanilla.  Clip your candy thermometer onto the inside of the pot making sure it does NOT touch the bottom of the pot.  On medium to high heat bring your toffee to a boil without stirring it and cook until it has reached the hard crack stage, your thermometer should read 300 degrees. During the cooking process of the toffee, make sure any sugar crystals are not on the sides of the pot, you can brush these away with a pastry brush dipped in water.  When your toffee has reached the desired temperature, remove from heat.  NOW DO THIS PART QUICKLY and CAREFULLY as the toffee is very hot!  Add the baking soda  (mixture will bubble up in volume)  and whisk quickly to mix with the toffee and quickly pour into the prepared pan.  Spread it out very quickly with a rubber spatula, do not play with it too much, it does not need to be perfect.  Set your pan aside to cool completely.  Do not touch it until it has cooled completely, it will be hard though because it smellllllls sooooooo good.  Once the candy has cooled completely you can score it into your desired sized pieces.  Melt the chocolate chips, you can do semi-sweet, milk chocolate or dark, it’s all up to you.  Dip the tops or corners of your toffee pieces and place on a sheet of wax paper to dry.  I store my toffee in a parchment lined closed tin and put it in the refrigerator, it lasts for quite a while this way and stays fresh, it will not become sticky if you store it in the refrigerator.  I make pretty packages for gift giving and it has always been a hit in the past, but the best thing is, it’s fast and easy and economical and most of all Yummers!  😀

Sponge Toffee with Chocolate Caps

Sponge Toffee with Chocolate Caps

Sponge Toffee with Chocolate Caps
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