Sponge Toffee covered in Dark Chocolate | Julie Nolke
Julie Nolke gets weird making crunchy caramel sponge toffee covered in smooth dark chocolate.
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1 ¼ cups sugar
1/3 cup white corn syrup
1 tsp vanilla
2 tsp baking soda
4oz Melted dark chocolate
3 tbsp of water
Cover a 9” by 5” pan with parchment paper.
Bring sugar, corn syrup and water to boil. Stir until sugar is dissolved. Then don’t stir and brush down the sides with water. Cook until 1 tsp of the mixture dropped in cold-water forms hard brittle threads (5-7 minutes.
Remove from heat and pour in vanilla. Add baking soda and whisk until just combined, 2 to 3 times. Let cool for 2 hours undisturbed and then cut the toffee into bite sized pieces and dip one end in melted chocolate.
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