Well this week I have made a few thing that I don’t often make. One, homemade pasta, namely Ravioli and two Candy.
I am not a real candy lover. For me candy consists of toffee, fudge or Chocolate Covered Sponge Toffee. And since technically we are heading into the holiday season,
I think I can post anything chocolate that I know I want and I think secretly you want too! Because before you know it January will be here and you know what that means, Yeah Healthy Eating, for a bit anyway. So splurge while you can, is my motto.
Sponge toffee as it is known in Canada is also known as honeycomb, cinder toffee, and sea-foam just to name a few.
It happens to be my favourite chocolate bar back home in the form of a Crunchie Bar. Whenever I go home I come back to Italy with my secret hoard.
Since this year I decided I was going to make some yummy candy for the holidays, the first on my list is naturally Chocolate Covered Sponge Toffee.
I find candy really easy almost boring. At least it is with sponge toffee. Three ingredients and nothing to it, the boring part is you just have to stand and watch it bubble and boil and force yourself not to stir the pot, and wait until it gets to the right temperature, because if you walk away for that one minute, poof, burnt sponge toffee, and believe me nothing worse than the smell of burnt sugar.
Once the toffee reaches the perfect temperature, (I always use a candy thermometer, the water test makes me nervous), stir in the baking soda, but be very careful because the mixture bubbles and spits and is really hot, so be sure to use a big enough pot.
Pour it into the lightly oiled parchment paper lined cake pan, and again hold yourself back, no spreading or the bubbles will disappear. Let it cool for about 2 hours and then the good part, break it into pieces and dip it in some really good melted chocolate.
This is the important part, store this amazing Sponge toffee/ Chocolate Covered Sponge Toffee in an airtight container because humidity is not a good thing, it will become all slimy and wet. It will last for about a week. Enjoy!
Chocolate Covered Sponge Toffee
- 3/4 cup sugar 170 grams
- 4 tablespoons corn syrup 80 grams
- 1 tablespoon baking soda 7 1/2 grams
- CHOCOLATE DIP
- Good quality chocolate for dipping melt over a pot of boiling water or microwave
- Lightly oil a parchment paper lined 9 inch (22 centimeter) cake pan.
- In a medium-large pot over medium heat stir just to combine sugar and syrup, until sugar dissolves. Bring to a boil and do not stir but brush down sides with a pastry brush dipped in cold water. Insert candy thermometer, when temperature reaches 284° (140° celsius) after approximately 10 minutes, remove from heat and quickly stir in baking soda (mixture will bubble, spit and increase in volume), Pour quickly into lightly oiled prepared cake pan, do not spread (bubbles will disappear). Let cool approximately 2 hours, then dip in chocolate if desired. Keep stored in an airtight container. Enjoy!
I made this and it worked perfectly texture wise! The only thing I left the mixture on stove a few seconds too long and it got a little too dark. I dipped it in chocolate and it is delicious. The only issue is that I find I can get a bit of a bitter taste from the baking soda, can I cut back the amount of baking soda just a little bit next time? Fabulous recipe! Thanks. 🤗
Hi Tammy thanks glad you liked it, try with 3 – 3 1/2 teaspoons and see what happens. Let me know if you do. I redid the recipe with new photos, but I would try it with less baking soda if I could but I don’t have anymore corn syrup left. 🙁 Happy New Year.
Pamela Halla says
Was so easy to make and delicious. Just make sure to watch the temperature as a few degrees over will cause it to burn!
Thanks Pamela, glad you enjoyed it. Take care.
Holy cow, this sounds easier than the recipe I tried a couple of years ago! It was no sugar, just vanilla flavoured white corn syrup with the baking soda plus vinegar and some gelatin. I almost got it right but I had used –omg — brown or dark corn syrup which is what I happened to have. I tried it the recommended way and blech, after 3 tries over time I gave up. No burning, taste, colour and consistency just all off. I really don’t know what went wrong. Store bought is ok but lately I noticed they are cheaping out on the quality of the chocolate compared to earlier. I think I’ll try your recipe, mostly because you sound so sensibly down to earth ie no hey I tried this in a cafe in Bulgaria and to make sure it turns out put a cat in the window or whatever.
Heidi, haha thanks, if you try it let me know how it turns out.
Recipe worked except I cooked slightly too long. I’m wondering though, every other recipe I’ve seen adds water to the sugar and syrup. What difference would the water make?
Will be making another batch of this soon. Thanks for the recipe!
Hi Lee, adding water is not really needed since there is moisture in the corn syrup, apparently less water (not adding any extra) makes for a better textured candy. Hope that helps.
My stove was at medium heat boiling not even for 10 mins and tasted like burn
Stove top heat was at 4-5 should it be lower?
Hi Syl, try it lower, but you also have to check your thermometer and no go over 284F, it might take less then 10 minutes for you. Hope that helps.
Tammy Jonassen says
Mine was still chewy but tastes amazing
Hi Tammy, that’s interesting, when I get back home I will remake it again. thanks
Marily Quinn says
Can this recipe be doubled, or tripled (of course taking into account a larger pot and cake pan)?
Hi Marily yes it can be. Hope you enjoy it.
What type of corn syrup should we use- light or dark? Thanks! Can’t wait to make this for Christmas!
Hi Jessica, I use light corn syrup (it’s called golden, so I suppose that is light). Have a wonderful Christmas.
One of my favourite treats. Love it.