candy - Sponge Toffee

By tinathorn

Ingredients

• 2-1/2 cups 2-1/2cupsgranulated sugar
• 2/3 cup 2/3cupwhite corn syrup
• 1/3 cup 1/3cupwater
• 4 tsp 4tspbaking soda
• 2 tsp 2tspvanilla

Details

Servings 48
Adapted from canadianliving.com

Preparation

Step 1

In 12-cup (3 L) saucepan, stir together sugar, corn syrup and water over medium heat just until sugar dissolves.

Bring to boil; cook, without stirring but brushing down side of pan occasionally with pastry brush dipped in cold water, until candy thermometer reaches hard-crack stage of 300°F (149°C), or when 1 tsp (5 mL) hot syrup dropped into cold water forms hard brittle threads, about 10 minutes.

Remove from heat. Standing back and averting face, whisk in baking soda. (Caramel will bubble and sputter and increase in volume.) Whisk in vanilla.

Pour into greased foil-lined 13- x 9-inch (3.5 L) metal cake pan. Let cool in pan on rack without disturbing, about 2 hours. Break into 1-1/2-inch (4 cm) pieces. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 month.)