Recipe adapted from Chef Chuck Hughes / The Food Network
1 cup sugar
1 cup corn syrup
1 table spoon vanilla
1 tablespoon baking soda
Prepare an 8″x8″ square pan by coating it with butter, lining it with parchment paper, and then coating with more butter.
Combine the sugar, syrup, and vanilla in a medium-large pot over medium heat. Cook for about 10 minutes until the mixture is boiling and has reached the hard crack stage. (Rather than using a candy thermometer, I used Chuck’s trick: drizzle a small amount of the mixture into a cup of water; if it crystallizes, you’re good to go).
Have the baking soda ready to go – once the sugar mixture is done, quickly add the soda and stir. It will foam and double in size. Pour into prepared pan, and let sit for at least 30 minutes.
Remove the sponge toffee from the pan and break into pieces by smacking it with a knife.
Melt a little chocolate, and partially dip each piece. Add sprinkles if desired!
© Half-Baked by Liz
*See related blog post here.