Am not having much success making good sponge toffee. Two major issues:
1/ the bottom is more like hard candy -- it's not foaming up, it's staying a 1/4" glaze
2/ the foam layer is too shallow, only about 1/2"
Am using a 9x13" pan per the recipe but am considering a loaf pan to solve for both the above issues.
Also, the recipe I started with is equal parts Sugar and Corn Syrup + 1tbs BS & 1tbs Vinegar.
Would i have better success with the other common recipe version of: 2 1/2cups sugar + 2/3 corn syrup + 6 tbs water + 2 tbs bs?
tia for any advice,
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