Sponge Toffee

Back on the internet again.

During the isolation for Covid-19, a lot of recipes are popping up on Facebook.  I can remember one evening when my father would have made this.  I was AMAZED that my father could cook this.

Ingredients

3 1/2 Cups of Sugar
1 1/2 Cups of Corn syrup
1 Cup of water
1 1/2 Tablespoon Honey
5 Teaspoon Baking Soda
1/2 Teaspoon Cream of Tartar

Stuff you will need

Sauce Pan - minimum 4 quarts
Wooden Spoon
Lasagna Pan
Parchment paper
Crisco grease (lard)
Spatula
Candy Thermometer

Directions

Ahead of time.
Get the honey ready to go.
Mix the Baking Soda and Cream of Tartar
Grease the lasagna pan and line with parchment paper

Put in a pot, 4 quart size, NO smaller, in the following order:
Water
Sugar
Corn syrup

Do NOT stir or mix.

Put cooking thermometer in pot. ( one that goes to 150 degrees C. Or 300 F. ). When temperature reaches 284 F or 140 C, add the honey and mix in with the spatula.

When temperature reaches 300 F or 150 C, take off stove then sprinkle the Baking Soda & Cream of Tartar mixture on top then stir with the wooden spoon for about 30 Seconds. 

Pour into a lasagna pan, that was greased and lined with parchment paper. It is going to puff up.  

Leave to harden for about 1-2 hours.

PRO TIP
Smash up the Sponge Toffee into larger chunks and dip the Sponge Toffee into melted chocolate.  

The bigger pieces, this would be your poor man's Crunchie Bar.  But the really small pieces, it would be your poor man's Toblerone Bar.

Comments and suggestions are ALWAYS welcome.