Sponge Toffee

Sponge Toffee

Ingredients:

1 c dark corn syrup
1 c sugar
1 T vinegar
1 T baking soda

Special Equipment:
Acrylic or Pyrex pot
Candy Thermometer

Directions:

1. Line an 8x8 or 9x9 dish with foil. Make sure the edges come up several inches past the top of the dish
2. Pat down the foil to make it as smooth as possible
3. Generously coat the foil with cooking spray
4. In a large acrylic or Pyrex pot, combine corn syrup, sugar and vinegar
5. Over medium heat, continue stirring until sugar has dissolved
6. Place candy thermometer in pot (do not let the bottom of the thermometer touch the bottom of the pot)
7. Bring the mix to a boil and let continue cooking until the candy thermometer reads 300 F
8. Quickly remove from heat and stir in baking soda, quickly mixing to combine ingredients
9. Add mix to foiled pan. Candy mixture will "foam up"
10. Let candy sit for 45 minutes to an hour, until it has cooled
11. Remove foil and place candy brick in a large Ziploc bag to break apart into bite sized pieces (if you have a mallet or hammer, you can use that, gently)
12. Candy can be stored for up to 1 month in an airtight container