Espresso Sponge Toffee Recipes

ESPRESSO SPONGE TOFFEE

Steps:

• In a saucepan (at least 2 quarts big) on low, heat up the first 4 ingredients (everything except the baking soda). Use a wooden spoon to mix the ingredients together.
• Make sure you have a candy thermometer, either clipped to the side of the pan or leaning inside the pan, to monitor the temperature of the mixture while it is heating up. The temperature you want to eventually get to, is 300°F.
• Line a baking pan (or brownie pan) with parchment paper or silicon mat (with parchment paper to cover the sides). Or, grease the baking pan if you don't have parchment paper or a silicon mat.
• When the mixture is 300 F, turn the heat off.
• Make sure there are no lumps in the baking soda and add it to the sugar mixture.
• Mix quickly with the wooden spoon while the mixture bubbles up. It will expand to at least 2 times its original volume.
• Using the wooden spoon or a spatula, pour and scrape the toffee into the baking pan.
• Let it cool for at least 30 minutes before breaking it into pieces.

ESPRESSO TOFFEE

Steps:

• Prepare 9" x 13" pan by lining with aluminum foil or parchment paper.
• Melt butter over medium heat in heavy 2 to 3 quart saucepan.
• Stir in sugar, corn syrup and espresso.
• Cook over medium heat stirring constantly until sugar is dissolved and mixture come to a boil.
• Clip on candy thermometer and continue to stir occasionally until temperature reaches 300°F (hard crack stage).
• Pour mixture into prepared pan.
• Sprinkle with chocolate chips, wait 2 minutes; spread chocolate evenly over candy.
• (If uniform piece size desire, score candy into 1-inch square pieces with table knife.) Sprinkle nuts over chocolate, shaking dish from side to side to coat.
• Gently press nuts into chocolate.
• Let candy stand at room temperature to cool completely.
• Break into pieces.
• Store in an airtight container.

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.

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.

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!