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Chocolate Dipped Sponge Toffee

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These toffee candy treats are tasty and easy to make. They also make the perfect gift!
 
 
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SKILL LEVEL
Serves
about 18 bars- 1.5”x3”
 
 
Crown®
 
 
Ingredients
 
1 cup sugar
3/4 cup Crown® Golden or Lily White® Corn Syrup
1/3 cup water
2 ½ teaspoons baking soda
¼ teaspoon cream of tartar
Coating
½ cup chocolate chips, melted
Equipment
9” square baking pan
candy thermometer
 
 
Instructions
 

Grease a 23cm/9”square tin with butter. Line well on the bottom and sides with baking parchment. In a small bowl, mix together the baking soda and cream of tartar. Have ready to sift into sugar once it reaches 300°F.

Gently mix the sugar, water and corn syrup in a deep saucepan over high heat until sugar is dissolved, do not splash sugar onto sides of pot, this could cause crystallization of your syrup. Once dissolved, stop stirring and allow the mixture to come to a boil and reach 300°F on your candy thermometer, the hard crack stage of candy making.

Using extreme caution, carefully take pot off the heat, sift in the baking soda mixture and whisk until it has all disappeared and the mixture is foaming, pale and rising up in the pan. Do not over mix.

Immediately pour evenly into the prepared pan, do not try to spread out in pan. Leave to set hard taking care as the mixture will be very hot. Leave to cool for approximately 1 to 1 hour 30 minutes. The honeycomb will then be hard and ready to snap into bars. Once cooled, remove from pan to cutting board. To create even bar-shaped pieces, score the top of the sponge toffee using a serrated knife, cut into 6 rows 1.5” wide, then rotate and score into thirds. Using a sharp knife break along scored lines to create bars.

Using a microwave safe measuring cup, melt the chocolate chips in 30-second intervals, stirring often. Dip the sponge toffee bars into the melted chocolate and allow to set on a tray lined with parchment. To set faster, place in fridge for 10 minutes.

Store Sponge toffee in an airtight container to maintain crispiness. Will last for 2 weeks when stored properly.

 
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