Sponge Candy is a toffee-style hard candy that is crunchy and sweet with a sponge-like texture on the inside. Here is *sigh* entry 4 of 4 from my “Easter Weekend” baking blitz. Be sure to register or log in and then click the camera icon located at the bottom of the comment form. ( Log Out / You should be able to add the nuts. Do you think it would be possible to mix things into this? 300: I AM SPARTA!!! 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!
You onnly mix it very gently and quickly to mix in the baking soda and then don’t mix it again, otherwise the bubbles burst leaving just a hard candy. The sugar was a nice toffee colour/smell at around 250 degrees so I plan to make another batch this week to see if the recipe works at a lower temperature. Pour into a greased metal cake pan (13- x 9- inch), and allow to cool without touching for about 2 hours. When I lived in England, there was this little ice cream shop that did sponge toffee ice cream. Thanks! Making this candy recipe is actually very simple, but I want to share some tips that I have learned to make the process as fool proof as possible! 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.
Candy Thermometer
I don’t worry too much about the pieces being perfectly shaped. It feels good to know you're not alone, doesn’t it? #shoppable-image-41635 .shoppable-image-pin-1{
Sorry, your blog cannot share posts by email. Mixing things into it would most likely break the bubbles in the texture. Mine turned out just right with the temperature called for in the magazine, but different pressure in the air has an impact on how a recipe works – I guess for candy, too, in this case! (Visit the Joy of Baking’s website for a full list of ingredient substitutions. Remove from the baking dish, and use a sharp knife to break the candy into smaller pieces. (This magazine/cookbook has some real goodies inside! Yes you can. Do not smooth it out, or push down the mixture with the spoon as it will deflate it. We call this molasses puff!
Measure and sift the baking soda into a small bowl and set aside.
Heavy Bottom PanBuy Now All Rights Reserved. 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. Seriously my favorite childhood candy…covered in chocolate and called seafoam. First step to is mise en place.
Then, follow Shelly’s instruction to then add the baking soda, etc.
A life saver: I’ve visited this website on many occasions when I’m lost half way through a recipe. You can do this if you like, but some of the foil still may sick to the toffee. Allow to boil without stirring, until the mixture reaches 300 F on the thermometer. Cook over a high heat, and use a wooden spoon to stir the mixture until the sugar is fully dissolved. Hi! There you will find one of THE most accurate and extensive substitution lists, you’ll never need to look anywhere again! ADD BAKING SODA!!!! https://www.foodnetwork.ca/recipe/sponge-toffee-honeycomb-toffee/21759 wait.
Allow to set on a parchment paper lined baking sheet, then devour.
https://www.cdkitchen.com/recipes/recs/30/SpongeToffee64229.shtml Simply melt some of your favourite chocolate, and then dip the finished toffee in the melted chocolate.
), As I’m sitting here, 1 1/2 weeks after making this batch, I am eating a piece of this stuff.
Please disable your adblocking software or whitelist our website. Stir frequently, bringing mixture to a boil. It’s always known as honeycomb here in the UK – we even have a candy bar that’s chocolate covered honeycomb – Crunchie, which is made by Cadbury. When it comes to 300 degrees F, remove it from the heat and stir in the baking soda until just combined. Pour the hot candy into the prepared baking dish -taking care as it's very, very hot. Instructions. Suppose you like your toffee quite sweet: use as much honey as you would have used corn syrup. I love making candy, but I don’t seem to do it very often, which is a shame.
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