I see Kerry has a sponge toffee recipe listed in recipegullet but in one of the threads she mentions using gelatin in Greweling's recipe. I don't have Greweling's recipe and the library is closed. I was wondering if someone could please post it? Do you prefer sponge toffee with gelatin or without?
I know this is an old post, but I’m hoping someone can help. I’ve made Greweling’s recipe from his 2013 version of Chocolates and Confections. The recipe is identical to the one Kerry posted earlier in this thread. I followed the recipe exactly (with the exception of using Karo corn syrup rather than glucose) with an accurate thermometer to the exact temperatures listed (184/140, add honey, cook to 302/150) poured it into a pan that had been in a 200F oven and let it cool several hours in the wa