A selection of sponge toffee and chocolate covered sponge toffee. Delicious pairing with wine or cider.
Sponge toffee is made by combining sugar, corn syrup, water, and vanilla in a saucepan and cooking it until it reaches the hard crack stage, which is about 300°F (149°C). Then, baking soda is added, which causes the mixture to bubble and expand. The mixture is poured into a greased pan and left to cool and harden. The result is a crunchy and airy candy that can be broken into pieces.
Some recipes also add cream of tartar to help prevent crystallization, or vinegar to add some acidity, like in New Zealand. Some people like to dip the sponge toffee in chocolate or mix it with ice cream for extra indulgence.