Sponge Toffee
1 cup sugar
1 cup corn syrup
4 tsp baking soda
Put sugar and corn syrup into a saucepan. Over medium heat, bring to a boil, stirring until sugar has melted. Continue to cook, without stirring, until 305 degrees F. (crack stage) or until syrup seperates in very hard threads and breaks when in very cold water. Remove from heat and stir in vigorously the baking soda, mix well. Pour into a 9x13-inch dish, lightly buttered. Cool and break into pieces. Yield 1 pound.
(translated from French)
|