Sponge Toffee
  • 2½ cups sugar
  • ⅔ cup light corn syrup
  • ⅓ cup water
  • 2 Tbsp baking soda
  • 2 tsp vanilla
  1. Grease and line a 13x9 cake pan with parchment paper
  2. In a large saucepan bring sugar, corn syrup, and water to a boil
  3. Boil but do not stir until a candy thermometer reads 300F
  4. Whisk in baking soda and vanilla then pour out mixture into the greased pan
  5. 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/