|First attempt with a candy thermometer|
This past weekend I decided to break the thermometer out of the cupboard again and try my hand at some sponge toffee. If you're unfamiliar, it's the delicious crunchy hole-filled toffee in the middle of a Crunchie bar. In other parts of the world you may hear it referred to as honeycomb, sea foam, or hokey pokey. Sugar, corn syrup, water, vanilla, and baking soda - that's all it takes.
Two friends in the office were declaring their love of the stuff last week so I decided to make some for one of their birthdays. I was amazed at how easy the process was and how much candy I ended up with from so few ingredients. The 9x13 pan suggested in the recipe (from Canadian Living) barely contained it all.
To make the treat a little more gift appropriate I decided to dip the pieces in melted semisweet chocolate.