Sponge Toffee
- 2½ cups sugar
- ⅔ cup light corn syrup
- ⅓ cup water
- 2 Tbsp baking soda
- 2 tsp vanilla
- Grease and line a 13x9 cake pan with parchment paper
- In a large saucepan bring sugar, corn syrup, and water to a boil
- Boil but do not stir until a candy thermometer reads 300F
- Whisk in baking soda and vanilla then pour out mixture into the greased pan
- Let cool in the pan for 2 hours, then break apart and enjoy
Recipe by Back To My Roots at https://backtomyroots.ca/sponge-toffee-2/
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