Sponge Toffee

The STA are planning to have a couple of media guests come by today, so here is the batch I am planning to go over with them

Glucose 1 kg

White sugar 1.5 kg

Water 0.5 kg

Added later

Water 1 oz

Gelatin 0.5 oz

Baking soda 3 oz

Mix the gelatin and 1 oz of water together and set aside until later. Mix the glucose, sugar and water together in a large heavy bottom pot. Bring them to a boil and cook them to 285 degree F. Mix the gelatin mixture in the syrup and set aside. Allow to cool for about 1 ½ minutes. Stir in the baking soda and allow it to rise (about 3 to 4 times its original size). You can now dump the batch into a cardboard box (one that will have a volume of twice your current size of sponge toffee). Close box and allow it to set over night in a warm dry area.

At this point you may have a 50/50 chance of the batch working out, but if you open the box and find the batch has risen and that there is a hard shell, then you can proceed to cut it up (or break it up with a hammer). Remember to store it in sealed bags or containers right away as air conditions will cause it to melt.

Good luck

Derek Barr

PS

You can usually get it at the shop with a lot less hassle than making it home.