Homemade Sponge Toffee Recipe: How to make sponge toffee, including some failed attempts and all the tricks to make it a success. The perfect sweet Christmas gift to make for friends and family.
Today I’m joining with some other great Canadian bloggers to share some great ideas for homemade Christmas gifts. I thought I’d share a homemade sponge toffee recipe, because if your peeps are anything like mine the homemade gift they really want is something super yummy they can eat.
My First Attempt
I’ve never made a sponge toffee recipe a before, but broke out my trusty candy thermometer and decided to give it a try. As with any candy recipe, the directions are really specific -it’s science after all, so no “a little bit of this, a little bit of that” it’s more like a controlled chemistry experiment.
It was all going so well. I made the candy after much research and followed all “the rules”: 300 degrees, no stirring after the sugar is disolved, add in the baking soda but don’t over stir. I tasted a tiny little bit I’d put aside as a tester and thought it was perfect.
The candy takes a couple of hours to set, so after it was finally ready I tried a little of the edge -so, so good. Sweet, crispy, lots of bubbles.
So, since the candy was for this blog post and I needed to get a photo in for the collage I set about dipping it in chocolate, setting up a picture, and working away. As I worked away, I just might have nibbled away. And as I nibbled the burnt taste of caramelized sugar gone too far became more and more pronounced. I burnt it.
But, hey it was my first attempt. Try, try again.
Attempt Number Two -Practise Makes Perfect
I had to run some errands so when I got home that night I attempted another batch. This time I was super careful about the sugar -because it’s tricky to get it to 300 degrees (hard crack stage) without burning the sugar first. And you have to get it up to 300 so that the toffee will set properly and be crispy. The second time I turned the heat down a little and watched it like a hawk. I even calibrated my thermometer. I couldn’t recommend a recipe to you on the blog that didn’t work, so I had to figure this thing out.
Second batch and the mixture was still mostly clear by the time it got to 300, and tuned a little amber with the addition of the baking soda, just like my research told me it should and definitely not burnt this time.
But…you knew there was a but coming, it didn’t foam up like the first batch.
Attempt Number Three -Third Times A Charm
So, the next day when I got home that night I attempted batch number three. It came out pretty much the same as the first batch. Nice big bubbles and burnt.
I had the ingredients to do one more batch, so it was back to try, try again.
Attempt Number Four -Last But Not Least
Batch number four I again cooked at a much lower heat, and again succeeded in not burning it, but again not as big of bubbles.
Here’s a side by side comparison, with the over done, slightly burnt batch on the left, and the better one on the right.
What Am I Doing? The Doubting Stage
After attempt number four I was starting to doubt myself. In fact I was thinking that after one full bottle of corn syrup and a bag of sugar that I should really be writing to you to save your time, and effort and invest the money for my four batches into a few Crunchie chocolate bars from the store -and if necessary rough them up a little, break them into pieces, tuck them into a cello bag with some ribbon and try to pass them off as your own to your friends and family.
Friends Taste Test
I brought my attempts over to some friends and they loved it -batches two and four that is. They all really, really liked it, and declared it a win rather than a fail. So you see it only takes one bottle of corn syrup, one bag of white sugar, and eight hours to make a lovely Christmas treat for your loved ones -haha.
The Take Away
Seriously though, just turn down the heat after the sugar is dissolved and you’ll be fine -perhaps there’s a life lesson here for someone like me who’s always in a hurry, got a speeding ticket recently, and only cooks on high most of the time. Patience is a virtue.
Serving Size: 1
Amount Per Serving: Calories: 146 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 288mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 0g Sugar: 38g Sugar Alcohols: 0g Protein: 0g
With a homemade sponge toffee recipe, life really is a party!
More DIY Christmas Gift Ideas
Now it’s time for some more DIY Christmas gift ideas from my Canadian blogging friends. Get ready for some wonderful handmade gift inspiration for your holidays!
From the top, they are: