SPONGE CANDY
We call this old-fashioned candy Sponge Candy, but it's also known as Sea Foam, Honeycomb candy , Angel Food Candy or Hokey-Pokey to name a few!
Provided by Shelly
Categories Candy
Time 22m
Number Of Ingredients 5
Steps:
- Line a 9×9 baking dish with parchment paper and set aside.
- In a medium heavy-bottomed, tall sided saucepan over medium heat, stir together the corn syrup, brown sugar, and vinegar. Stir frequently, bringing mixture to a boil.
- Once the mixture is boiling, attach a candy thermometer to the side of the saucepan, making sure the tip of the thermometer is in the boiling liquid, but not touching the bottom of the pan.
- Continue to cook on medium without stirring the candy until it reaches 300°F on your candy thermometer.
- Remove the pan from the heat and stir in the baking soda. Mixture will bubble up creating the bubbles and texture in the candy. Mix only until the baking soda is evenly combined, careful not to over-stir as this will deflate the bubbles.
- Pour the mixture into the prepared pan as evenly as you can. Tilt the pan around to help the candy spread, but don't hit the pan or use a spatula to spread, as this will deflate the bubbles. It's ok if it's not perfectly even.
- Sprinkle with flaked sea salt if desired, and allow the candy to cool in the pan for at least an hour.
- Remove candy from the pan using the parchment paper to lift it out and break the candy into pieces using a mallet or a knife. I don't worry too much about the pieces being perfectly shaped.
Nutrition Facts : ServingSize 1 piece, Calories 75 calories, Sugar 19.8 g, Sodium 213.2 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 19.9 g, Fiber 0 g, Protein 0 g, Cholesterol 0 mg
HONEYCOMB TOFFEE
This very fun and simple-to-make candy goes by many names; cinder toffee, sponge candy, and my personal favorite, 'hokey pokey,' but no matter what you call it, this eye-catching confection is a proven crowd pleaser. Thousands of bubbles, trapped in the cooling sugar syrup, give this the most interesting melt-in-your-mouth texture. As long as you're very careful and heat the syrup up to the correct temp, there's not a lot that can go wrong.
Provided by Chef John
Categories Desserts Candy Recipes Toffee Recipes
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
- Whisk sugar, corn syrup, honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until mixture is thinner but still cloudy. Let bubble until mixture is clear and thermometer registers 300 degrees F (149 degrees C).
- Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
- Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 18.6 g, Sodium 160.7 mg, Sugar 16 g
MAPLE SPONGE TOFFEE
I had an amazing sponge toffee on a trip to a maple syrup refinery, so I was excited when I saw this recipe on the Globe and Mail newspaper. I have had it in other places, called "seafoam", but the maple syrup makes a nice difference. I have yet to try this particular, but I do not want to lose this recipe.
Provided by Spacemonkey
Categories Dessert
Time P2DT2h30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Line a metal mould with parchment paper.
- In a large pot, cook sugar, syrup and water together.
- When the temperature reaches 150 C, whisk baking soda until blended. Be careful as the baking soda will cause the mixture to foam dramatically.
- Pour into mould.
- Set aside to cool.
- Crack into pieces to enjoy!
HONEYCOMB TOFFEE RECIPE
Homemade crunchy honeycomb toffee, coated in chocolate and sea salt. Easy and deliciously addictive! Perfect sweet treat for any occasion. Learn how to make the different versions of this candy with step by step instructions.EASY - Easy, but requires a candy thermometer. Since you will be working with hot sugar syrup, you also need to be careful. Possibly the hardest part of the recipe is tempering the chocolate, which can be skipped for convenience, if you like. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
Provided by Dini @ The Flavor Bender
Categories Candy Candy & Confectionery Chocolate desserts Snacks
Time 1h50m
Number Of Ingredients 9
Steps:
- Line a 9 inch square pan with parchment paper (sides and bottom). Set aside until needed.
- Keep a spatula and a whisk ready, as you will need them towards the end of the cook time.
- Place the sugar, golden syrup / corn syrup, water, and salt in a large saucepan (this mixture will expand a lot, so use a large pot with enough space).
- Gently stir to saturate the sugar with the water.
- Heat over medium high heat, while swirling the pot frequently to ensure the sugar is dissolved.
- Brush the sides of the pot with a pastry brush dipped in cold water to dissolve the sugar crystals on the side of the pot. Do NOT stir the sugar syrup.
- When the sugar syrup comes to a boil and all the sugar has dissolved, clip a candy thermometer to the side of the pot.
- Heat the sugar mixture until it reaches 300°F. Swirl the pot as you heat the sugar to make sure the syrup is evenly heating (check several spots in the syrup with the candy thermometer to make sure it's evenly heating).
- Get the prepared pan, whisk, and spatula ready when the sugar syrup is close to 300°F. You can use an oven mitt for whisking the sugar base in the following steps, if you like.
- When the sugar syrup reaches 300°F, remove the pot from the heat and immediately add all of the baking soda.
- Whisk the baking soda well into the sugar syrup. Make sure to reach all the corners of the pot. The sugar syrup will expand into a foamy honeycomb mixture.
- As soon as the baking soda is thoroughly mixed in and the mixture has expanded, scrape the honeycomb mixture into the prepared pan.
- Allow the mixture to harden for a few hours.
- Once the candy is hardened, remove it from the pan and peel off the parchment paper. Place it on a cutting board.
- Use the tip of a sharp knife to break the honeycomb into pieces. These will be uneven pieces.
- While the sugar syrup is cooking, bloom the gelatin in the water in a small microwave-safe bowl. Let it bloom for 10 minutes.
- Microwave the gelatin for just a few seconds to dissolve the gelatin. Do NOT let it boil.
- Add the dissolved warm gelatin mixture into the sugar syrup, followed by the baking soda. Whisk vigorously, and then transfer the mix into the prepared pan (as per instructions above).
- Temper the chocolate using this guide.
- Dip the honeycomb toffee in tempered chocolate (you can dip them either fully or partially). Alternatively, you can brush the chocolate on the toffees with a clean, dry pastry brush.
- Place them on a parchment paper lined tray. Sprinkle salt on top before the chocolate sets.
- Allow the chocolate to set at room temperature (do not put them in the fridge).
- Uncoated honeycomb toffee - Store these honeycomb pieces in an air-tight container at room temperature for about 1 week (or 2 weeks if it's not humid). Place parchment paper or wax paper between layers of the honeycomb to prevent them from sticking to each other.
- Chocolate coated honeycomb toffee - These can be stored at room temp for much longer (even up to a month) in an air-tight container.
- Do NOT store these in the fridge or freezer.
Nutrition Facts : ServingSize 1 1.5 x 2 inch piece, Calories 119 kcal, Carbohydrate 24 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 149 mg, Fiber 1 g, Sugar 23 g
SPONGE TOFFEE
Steps:
- Prepare a 9″ x 13″ cake pan with nonstick spray, or a light coating of vegetable oil or shortening. Set aside.
- In a large saucepan, stir together sugar, corn syrup, and water. Attach a candy thermometer to the pan, making sure that it does not touch the bottom of the pan.
- Bring mixture to a boil, and allow to cook until temperature reaches 300 degrees F (hard crack stage). From the time mixture starts boiling to the time it reaches 300F, do not stir.
- Once mixture reaches 300F, remove from heat.
- Add vanilla and baking soda, beating to incorporate. The mixture will start foaming quite a bit when you add the baking soda (chemical reaction!), so using a LONG wooden spoon is a good idea. The sugar will be very hot, and will burn if you get any on your hand as you stir. Be very careful and work FAST.
- Dump foaming mixture into greased cake pan, spreading it out as evenly as possible. Allow it to cool completely.
- Once toffee is cooled all the way through, remove from pan and snap into chunks / nuggets and serve.
Nutrition Facts : Calories 130 kcal, Carbohydrate 34 g, Protein 1 g, Fat 1 g, Sodium 336 mg, Sugar 34 g, ServingSize 1 serving
HONEYCOMB TOFFEE RECIPE BY TASTY
Here's what you need: sugar, light corn syrup, water, baking soda, dark chocolate, sea salt
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 6
Steps:
- Line a 9"x9" (23cmx23cm) baking dish with parchment paper and grease thoroughly.
- Set aside a metal whisk and one Tablespoon of baking soda.
- In a large saucepan (bigger the better - as this will more than triple in size) over medium/high heat-combine sugar, corn syrup, and water.
- Stir to incorporate, then leave to boil. Insert candy thermometer and continue to heat-without stirring-until the mixture reaches 300˚F (150˚C).
- Remove from heat and ~working quickly~...add the baking soda and quickly whisk into the sugar syrup (whisking for no more than five seconds-to prevent deflating the toffee). The mixture will begin to expand, quickly pour it into the prepared pan and leave to set DO NOT MOVE for one to two hours.
- Once the toffee has cooled and set, remove from pan and using a blunt object, shatter the toffee into bite size pieces.
- Melt chocolate in a microwave safe bowl for 75-90 seconds. Make sure to stop and stir after every 30 seconds.
- Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt and place in the refrigerator to cool for 15 minutes.
- Enjoy!
Nutrition Facts : Calories 267 calories, Carbohydrate 52 grams, Fat 8 grams, Fiber 1 gram, Protein 1 gram, Sugar 49 grams
GOOEY TOFFEE PUDDINGS
Indulgent yet wonderfully light, these individual caramel sponges are baked with a sticky toffee sauce - keep in the freezer for a last-minute pud
Provided by Justine Pattison
Categories Dessert, Treat
Time 1h
Yield Makes 8
Number Of Ingredients 9
Steps:
- Lightly grease 8 mini metal pudding basins that each hold around 200ml. Place a small disc of baking parchment in the base of each one.
- To make the sauce, put the sugars and butter in a small saucepan and cook over a low heat until the butter melts and the sauce is glossy, stirring regularly. Add the cream and bring to a simmer. Cook for 1 min, stirring constantly. Remove from the heat and divide between the pudding basins. Leave to cool for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Beat the butter, sugar, eggs and flour together in a large bowl with a wooden spoon or electric whisk until pale and thick. Spoon the mixture into the pudding basins and place them in a small roasting tin.
- Add cold water to the roasting tin until it rises just 1cm up the sides of the basins. Place the tin in the oven and bake for about 25 mins or until well risen and a skewer inserted comes out clean.
- Take the tin out of the oven and, one at a time and holding firmly with a dry tea towel, loosen the sides of each pudding with a round-bladed knife. Turn out onto 8 warmed dessert plates, or arrange on a platter. Serve hot with cream or ice cream, if you like.
Nutrition Facts : Calories 572 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
SPONGE TOFFEE
Make and share this Sponge Toffee recipe from Food.com.
Provided by Chuck Hughes
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine the sugar, syrup, and vanilla in a medium-size saucepan. Stir over medium heat until the sugar is dissolved.
- Continue to cook to 300 degrees F, on a candy thermometer or hard crack stage, about 10 minutes. Cook's Note: You can use a candy thermometer or a simple trick: take a spoon and drop a tiny drizzle of the mixture into a bowl of water. If it crystallizes, you've reached the hard crack stage.
- Remove from the heat, using a wooden spoon, stir in the baking soda quickly. It will become frothy. Pour into an 8 by 8-inch/20 by 20-cm pan, lined with parchment paper and buttered.
- Let cool for about 30 minutes and break into pieces.
- Variations:.
- Chocolate Dipped Sponge Toffee:.
- Dip the sponge toffee in chocolate for a homemade crunchy treat.
- Sponge Toffee Ice Cream:.
- Mix sponge toffee pieces into prepared ice cream.
SPONGE TOFFEE
Steps:
- Combine the sugar, syrup, and vanilla in a medium-size saucepan. Stir over medium heat until the sugar is dissolved.
- Continue to cook to 300 degrees F, on a candy thermometer or hard crack stage, about 10 minutes. Cook's Note: You can use a candy thermometer or a simple trick: take a spoon and drop a tiny drizzle of the mixture into a bowl of water. If it crystallizes, you've reached the hard crack stage.
- Remove from the heat, using a wooden spoon, stir in the baking soda quickly. It will become frothy. Pour into an 8 by 8-inch/20 by 20-cm pan, lined with parchment paper and buttered.
- Let cool for about 30 minutes and break into pieces.
SPONGE CANDY
This recipe has been in the family of senior editor Randi Danforth for generations. Her great-grandmother bought penny sponge candy to take to the movies in Minnesota. A love for the crunchy sweet led to recipe experiments in the kitchen. Randi recalls watching her mother make this magical confection--the baking soda causes vigorous bubbling. Pack it in jars or airtight tins, and store at room temperature; exposure to moisture and air will soften the candy.
Categories Candy Dessert Christmas Winter Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 4
Steps:
- Line 9-inch square cake pan with 2-inch-high sides with foil, extending foil over sides. Generously butter foil. Combine sugar, corn syrup and vinegar in heavy large deep saucepan. Stir over medium heat until sugar dissolves. Continue cooking without stirring until clip-on candy thermometer registers 300°F, swirling pan occasionally, about 18 minutes. Remove from heat. Immediately add baking soda and stir until well combined (mixture will foam vigorously). Immediately pour mixture into prepared pan. Cool completely.
- Using foil as aid, lift, candy from pan; fold down foil sides. Cut or break candy into large pieces (save any small pieces or shreds to use as a topping for ice cream). (Can be made 1 week ahead. Store airtight at room temperature.)
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- Note: During the entire cooking process be very careful not to get any of the sugar mixture on your hands. The mixture will be very hot. I recommend wearing oven mitts during the cooking process to be extra safe.
- Line a rectangular 9 x 13 baking dish with parchment paper to cover the base of the pan and high enough to go above the edges of the pan.
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- Measure and sift the baking soda into a small bowl and set aside. Line a 9x13 baking dish with parchment paper and spray with cooking oil, and set aside.
- Combine the sugar, water, and corn syrup in a very large saucepan. (When you add the baking soda at the end, the mixture will increase in volume and be very, very hot so a large pan is essential to keep it from over-flowing.)
- Cook over a high heat, and use a wooden spoon to stir the mixture until the sugar is fully dissolved.
SEAFOAM CANDY HONEYCOMB SPONGE TOFFEE RECIPE - BAKER RECIPES®
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- Heat on medium high and cook till sugar mixture reached 150C (300F) which is referred to the hard crack point. If you don’t have a candy thermometer, remove a little bit of the mixture and let a droplet fall onto cold water, if it harden immediately then it ready and you’ve reached the hard crack point.
- Once the sugar mixture reaches temperature remove from heat and shift in the baking soda. Stir with a heat proof spatula or wooden spoon and stir constantly until baking soda is well combined and dissolved. The mixture with froth.
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- Heat the sugar and syrup in a saucepan. (Make sure your saucepan is big enough for when you add the baking soda and it bubbles up.) Bring to a boil over medium-high heat. Cook until it reaches 285F.
- Remove from the heat and stir in the baking soda. Stir well so that all of the baking soda will dissolve. Be careful – the mixture will really bubble up and it is extremely hot.
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- Prepare the pan that will be needed at the end to pour the candy into. Grease a 9x13 or jelly roll pan generously (a jelly roll pan will produce a flatter candy and a 9x13 will produce thicker).
- Bring sugar, corn syrup, molasses, and vinegar to a boil in a heavy-bottomed large saucepan (at least a 4 quart). Continue to boil, stirring constantly until a candy thermometer registers hard crack or 300°F.
- Once at a hard crack, remove from heat and stir in one tablespoon baking soda until completely incorporated. The mixture will foam up and bubble. This is why a large saucepan is needed.
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