When Science Tastes So Good

  

As quickly as I can I rip a foot length of parchment paper, standing it straight out of the pan I’m using. I attempt to clue it with butter to the other towering pieces that are already sticking out of the cake pan, but no matter how much I slather on it’s just not happening.  When finally, I get the right amount applied, push and press the right spots and voila, the parchment tower is standing.  My husband makes a typical Scottish crack at me, “it’s about time woman”, rolling my eyes I step back as he pours the molten lava into the pan.  

In awe the four of us (my two kids, Steve and I) stand completely shocked as the steaming lava starts to expand and grow.  And then it continues to grow, and it grows some more, and some more.  We all have the same reaction in one fluid motion we all jump a few feet away from the counter, in a holy crap that’s getting massive reaction.  But then we snap out of it and realize that the structure that I built to house this tasty science experiment may not be high enough or strong enough to support the growing monster of goodness.  In surprising unison, and with a lot of freaked out squeals, screams and laughter, we all grab items in the kitchen that we think we can use to support the parchment walls containing the growing blob of sweetness.  Propping up the sides we step back and with a sense of pride and confidence we watch our growing golden goo.  

And then as we all watch with fascination air bubbles start opening, with little pops.  Each releasing the smell of toffee goodness into the air.  We look at each other with satisfaction in our eyes and then slowly with each bubble and pop the golden blob starts to deflate.  For a moment I thought, I think we all thought, that we made the largest sponge toffee in history, but it looks like it’s going to deflate to an average size.  But time will tell in this process, and for now, we have to give it space, let it completely cool before we see the end result and we get to pop a piece in our mouths and let it melt away to leave the most amazing toffee flavour that I remember loving since I was a child.  

Sponge toffee is super easy and fun to make.  It’s a fun thing to make with your kids but depending on their age they may be better as an audience than a helper.  Here is the recipe we used;

1 cup water

3 ½ cups sugar

1 ½ cups corn syrup

1 ½ Tablespoons honey

5 teaspoons baking soda

½ teaspoon cream of tartar

*you need a candy thermometer for best results

Prepare your pan that you will be pouring your final mixture in.  I used a large cake pan, cover the insides of the pan with wax paper/parchment paper.  Remembering to come up the sides and extend the paper beyond the pan as the mixture will grow. (note – make the sides at least a foot high…it’s better to be safe than sorry).

Mix the baking soda and cream of tartar together and put it aside.  Add water, sugar, corn syrup into a large pan. Do not mix, bring mixture to a boil on high until it reaches 284 degrees Fahrenheit then add the honey.  Then let the mixture come to a temperature of 300 degrees.  Take it off the stove and mix in the baking soda and cream of tartar.  This happens very fast so be prepared to mix quickly and then pour the mixture into the pan.  

And then sit back and watch as your heavenly goo grows and grows.  Once it’s finished expanding and making all those amazing bubbles within the toffee it will start to deflate.  Don’t worry it will still stay fluffy and wonderful.  Once it’s completely cooled you can break it apart and enjoy!  This recipe makes quite a lot, I stored my toffee in large zip lock bags, and it stayed crunchy for a very long time.  

*Note – don’t waste any of the crumbs that you make while cutting the toffee up.  Put them in a separate bag and it makes AMAZING topping for ice cream, or any other fun dessert you can dream up.  

Dessert Pizza - raspberry jam, toasted marshmallows & sponge toffee

Creme Caramel with sponge toffee

Belgian Waffle, with fruit salad, fresh whipped cream and sponge toffee crumbles.

Have fun trying this at your house.  It was a blast to make! Bon Appetit! Now go mangia!