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Sponge Toffee

Kerry Beal

By Kerry Beal
in RecipeGullet

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Kerry Beal

Kerry Beal

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Sponge Toffee

to accompany demo in Confectionary 101

  • 300 g sugar
  • 75 g glucose (white corn syrup)
  • 60 g water
  • 1 T baking soda

Weigh sugar, glucose and water into a heavy 4 quart saucepan. Have the baking soda measured and waiting. Bring sugar syrup to a boil over medium heat. Clip on candy thermometer. Boil to 300 F (149 C). Remove from heat. Add baking soda. Give a couple of quick whisks and quickly pour out on to parchment or oiled baking sheet or marble slab. Do not flatten.

When cool, break into pieces.

( RG1835 )

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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