SPONGE TOFFEE
Make and share this Sponge Toffee recipe from Food.com.
Provided by Chuck Hughes
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine the sugar, syrup, and vanilla in a medium-size saucepan. Stir over medium heat until the sugar is dissolved.
- Continue to cook to 300 degrees F, on a candy thermometer or hard crack stage, about 10 minutes. Cook's Note: You can use a candy thermometer or a simple trick: take a spoon and drop a tiny drizzle of the mixture into a bowl of water. If it crystallizes, you've reached the hard crack stage.
- Remove from the heat, using a wooden spoon, stir in the baking soda quickly. It will become frothy. Pour into an 8 by 8-inch/20 by 20-cm pan, lined with parchment paper and buttered.
- Let cool for about 30 minutes and break into pieces.
- Variations:.
- Chocolate Dipped Sponge Toffee:.
- Dip the sponge toffee in chocolate for a homemade crunchy treat.
- Sponge Toffee Ice Cream:.
- Mix sponge toffee pieces into prepared ice cream.
ESPRESSO TOFFEE
This recipe was printed on a Challenge butter package. Being a coffee lover I had to try it. I have never found a candy recipe that yields a tastier treat.
Provided by Jack Kaufman
Categories Candy
Time 50m
Yield 1 1/2 pounds, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Prepare 9" x 13" pan by lining with aluminum foil or parchment paper.
- Melt butter over medium heat in heavy 2 to 3 quart saucepan.
- Stir in sugar, corn syrup and espresso.
- Cook over medium heat stirring constantly until sugar is dissolved and mixture come to a boil.
- Clip on candy thermometer and continue to stir occasionally until temperature reaches 300°F (hard crack stage).
- Pour mixture into prepared pan.
- Sprinkle with chocolate chips, wait 2 minutes; spread chocolate evenly over candy.
- (If uniform piece size desire, score candy into 1-inch square pieces with table knife.) Sprinkle nuts over chocolate, shaking dish from side to side to coat.
- Gently press nuts into chocolate.
- Let candy stand at room temperature to cool completely.
- Break into pieces.
- Store in an airtight container.
Nutrition Facts : Calories 619.2, Fat 40.4, SaturatedFat 23.1, Cholesterol 81.3, Sodium 248.9, Carbohydrate 68.2, Fiber 2, Sugar 62.3, Protein 2.8
SPONGE TOFFEE
Steps:
- Combine the sugar, syrup, and vanilla in a medium-size saucepan. Stir over medium heat until the sugar is dissolved.
- Continue to cook to 300 degrees F, on a candy thermometer or hard crack stage, about 10 minutes. Cook's Note: You can use a candy thermometer or a simple trick: take a spoon and drop a tiny drizzle of the mixture into a bowl of water. If it crystallizes, you've reached the hard crack stage.
- Remove from the heat, using a wooden spoon, stir in the baking soda quickly. It will become frothy. Pour into an 8 by 8-inch/20 by 20-cm pan, lined with parchment paper and buttered.
- Let cool for about 30 minutes and break into pieces.
ESPRESSO TOFFEE FUDGE
Steps:
- Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.
- Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.
GOOEY TOFFEE PUDDINGS
Indulgent yet wonderfully light, these individual caramel sponges are baked with a sticky toffee sauce - keep in the freezer for a last-minute pud
Provided by Justine Pattison
Categories Dessert, Treat
Time 1h
Yield Makes 8
Number Of Ingredients 9
Steps:
- Lightly grease 8 mini metal pudding basins that each hold around 200ml. Place a small disc of baking parchment in the base of each one.
- To make the sauce, put the sugars and butter in a small saucepan and cook over a low heat until the butter melts and the sauce is glossy, stirring regularly. Add the cream and bring to a simmer. Cook for 1 min, stirring constantly. Remove from the heat and divide between the pudding basins. Leave to cool for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Beat the butter, sugar, eggs and flour together in a large bowl with a wooden spoon or electric whisk until pale and thick. Spoon the mixture into the pudding basins and place them in a small roasting tin.
- Add cold water to the roasting tin until it rises just 1cm up the sides of the basins. Place the tin in the oven and bake for about 25 mins or until well risen and a skewer inserted comes out clean.
- Take the tin out of the oven and, one at a time and holding firmly with a dry tea towel, loosen the sides of each pudding with a round-bladed knife. Turn out onto 8 warmed dessert plates, or arrange on a platter. Serve hot with cream or ice cream, if you like.
Nutrition Facts : Calories 572 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
STICKY TOFFEE PUDDING
This is a delicious and super sweet sticky pudding. Serve with whipped cream.
Provided by Allrecipes Member
Categories World Cuisine European UK and Ireland English
Time 1h30m
Yield 8
Number Of Ingredients 20
Steps:
- Combine dates and tea in a bowl and soak for 15 minutes.
- Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper.
- Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture.
- Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan.
- Bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.
- When pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for 5 minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, 2 to 3 minutes.
- Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side.
Nutrition Facts : Calories 846.9 calories, Carbohydrate 129.5 g, Cholesterol 171.5 mg, Fat 36.3 g, Fiber 3.1 g, Protein 7.2 g, SaturatedFat 22.1 g, Sodium 318.7 mg, Sugar 84.4 g
MAPLE SPONGE TOFFEE
I had an amazing sponge toffee on a trip to a maple syrup refinery, so I was excited when I saw this recipe on the Globe and Mail newspaper. I have had it in other places, called "seafoam", but the maple syrup makes a nice difference. I have yet to try this particular, but I do not want to lose this recipe.
Provided by Spacemonkey
Categories Dessert
Time P2DT2h30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Line a metal mould with parchment paper.
- In a large pot, cook sugar, syrup and water together.
- When the temperature reaches 150 C, whisk baking soda until blended. Be careful as the baking soda will cause the mixture to foam dramatically.
- Pour into mould.
- Set aside to cool.
- Crack into pieces to enjoy!
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