For many people you should be able to make original toffee first so you don't need the measurements! Making Toffee is chemistry as is peanut brittle! these are set formulars! This is only an added twist and very good at that! Bravo :-)
@PurpleAlpacas1 hello. it`s not so much the time it takes to cook that is important, but rather the temperature. When cooking sugar it is important to cook it on high heat to prevent crystallization. 300F is the temperature you are looking for.
This is a easy way to make the candy, if you want the more professional finer texture with the a softer but still crispy crunch (like the Violet Crumble candy bar texture), than try the recipe from the Peter Greweling book which includes a tiny bit of granulated gelatin mixed in a tiny bit of water added towards the end. It's also important to test out the temp at which point you add the baking soda, let the sugar cool til it stops bubbling to avoid bitter dark centers.
@zombiesack hmm it wouldn't be correct to say how long, as heats from stove can vary and such. The best thing is to get the temperature. Once you reach the correct stage for the mixture, you take it off the heat and stir in the baking soda and stir very quickly. Practise practise and best wishes! I know you can get it the next time :)
After disastrous results with another recipe, I found your video after googling 'sponge toffee'. I made it and it turned out EXACTLY like yours! Thanks! I wonder if refrigerating it as soon as you put it on the pan, if that would stop it from deflating a bit...? I may try it again. For now, I've got 9 holiday cellophane bags filled with sponge toffee to go in my xmas parcels. Thanks again, awesome video. May I link to it?
Your sponge toffee is similar to what we call hokey pokey. In New Zealand we have hokey pokey ice cream and it's a big favourite for a lot of New Zealanders.
I make a very similar recipe, but I have one problem. As I add the baking soda and the volume expands, it burns on the bottom and mixes with the rest of the "good" toffee and makes the product bitter. I remove it from the heat when I do this. Perhaps it is because my pots are copper bottom but I dunno. Help?
@cheezypotatoes I have had bitterness from poorly mixing the baxing soda into the liquid, but have never had the bottom burn as such. Unfortunately I've never used a copper pot so cant say if thats the cause. Perhaps the temperature is too high or the bottom of the pan isn't thick enough. Best advice I can say is to mix as hard as you can with a wood spoon:) best of luck!
mmm i love sponge toffee. all though I've never tried to make it. Thank you for showing us this now I'm gonna have to make it. It looks so easy to make :)
Man thanks for the resipe, I cooked my own batch a while back and man it turned out fine
3131Bubba1313 2 months ago
How long do you cook it for at 300 degrees? Thanks this was a really helpful video. Also known as honeycomb right?
mineralrevolution 2 months ago
@mineralrevolution yes, it is also known as honeycomb in some places!
2Feet1Wheel 2 months ago
@mineralrevolution yes it is also known as honeycomb!
2Feet1Wheel 2 months ago
For many people you should be able to make original toffee first so you don't need the measurements! Making Toffee is chemistry as is peanut brittle! these are set formulars! This is only an added twist and very good at that! Bravo :-)
Brewerswart 7 months ago
why is it when make mine it's really salty, great video btw :)
PrivateSkittIes 8 months ago
he could have given the measurements, then it would have been worth watching
dave4854 8 months ago
@dave4854 apologies for not making note of measurements in the video, however they are posted in the description!
2Feet1Wheel 8 months ago
@Kaii97 mm never heard of it...the song is nepenthe by eluvium
2Feet1Wheel 9 months ago in playlist sponge toffee
How long do I cook it for?
PurpleAlpacas1 10 months ago
@PurpleAlpacas1 hello. it`s not so much the time it takes to cook that is important, but rather the temperature. When cooking sugar it is important to cook it on high heat to prevent crystallization. 300F is the temperature you are looking for.
2Feet1Wheel 10 months ago
Sounds yummy imma make a big pot of sponge toffee
PurpleAlpacas1 10 months ago
This is a easy way to make the candy, if you want the more professional finer texture with the a softer but still crispy crunch (like the Violet Crumble candy bar texture), than try the recipe from the Peter Greweling book which includes a tiny bit of granulated gelatin mixed in a tiny bit of water added towards the end. It's also important to test out the temp at which point you add the baking soda, let the sugar cool til it stops bubbling to avoid bitter dark centers.
domesticjoyable 11 months ago
thanks man very good video
daltonpearson1997 1 year ago
how long from the time of heat to the time to pull off heat , i think iv been cooking it to long. thanks, nice vid
zombiesack 1 year ago
@zombiesack hmm it wouldn't be correct to say how long, as heats from stove can vary and such. The best thing is to get the temperature. Once you reach the correct stage for the mixture, you take it off the heat and stir in the baking soda and stir very quickly. Practise practise and best wishes! I know you can get it the next time :)
2Feet1Wheel 1 year ago
After disastrous results with another recipe, I found your video after googling 'sponge toffee'. I made it and it turned out EXACTLY like yours! Thanks! I wonder if refrigerating it as soon as you put it on the pan, if that would stop it from deflating a bit...? I may try it again. For now, I've got 9 holiday cellophane bags filled with sponge toffee to go in my xmas parcels. Thanks again, awesome video. May I link to it?
Stavrox1 1 year ago
@Stavrox1 Happy to hear the recipe was what you were looking for :)
Never thought of refrigerating it before, it would be worth a shot though! Please, link to it, thanks so much for asking. Have a great day
2Feet1Wheel 1 year ago
2:11 thats pro stirring right there! you'd be decent for a top notch restaurant any day!
MikroBadass 1 year ago
@MikroBadass lol thanks for the comment :)
2Feet1Wheel 1 year ago
Yummy... that looks really good
TheSkoony 1 year ago
we call it honeycomb(like bees)
jules4socca 1 year ago
Your sponge toffee is similar to what we call hokey pokey. In New Zealand we have hokey pokey ice cream and it's a big favourite for a lot of New Zealanders.
MrDuckydoo 1 year ago
@MrDuckydoo very cool. had never heard of hokey pokey icecream. i think i could attempt it in a video shortly if you'd like.
2Feet1Wheel 1 year ago
@2Feet1Wheel Thank you very much that'd be awesome!
MrDuckydoo 1 year ago
I make a very similar recipe, but I have one problem. As I add the baking soda and the volume expands, it burns on the bottom and mixes with the rest of the "good" toffee and makes the product bitter. I remove it from the heat when I do this. Perhaps it is because my pots are copper bottom but I dunno. Help?
cheezypotatoes 1 year ago
@cheezypotatoes I have had bitterness from poorly mixing the baxing soda into the liquid, but have never had the bottom burn as such. Unfortunately I've never used a copper pot so cant say if thats the cause. Perhaps the temperature is too high or the bottom of the pan isn't thick enough. Best advice I can say is to mix as hard as you can with a wood spoon:) best of luck!
2Feet1Wheel 1 year ago
mmm i love sponge toffee. all though I've never tried to make it. Thank you for showing us this now I'm gonna have to make it. It looks so easy to make :)
Fatesworld 1 year ago
@Fatesworld it's super easy, but remember to keep on stirring. good luck and have fun!
2Feet1Wheel 1 year ago
yea it tast great
cisnet1997 1 year ago
that looks delicious =)
keep up the good work mate ;)
PopcornRingo 2 years ago
thank you!
2Feet1Wheel 2 years ago
awesome man, thanks =]
TNTJahv1er 2 years ago
thanks!
2Feet1Wheel 2 years ago
its interesting because it isnt crumbly but it is not that hard, even though it was cooked to the hard crack stage. very good dipped in chocolate :)
2Feet1Wheel 2 years ago
I have never heard of this.
Gosh you do good work and I WILL have to try this!
Is it crumbly to eat or very hard like a solid hard candy?
freitasex 2 years ago