Best 6 Maple Sponge Toffee Recipes
Indulge in the delectable symphony of textures and flavors that is maple sponge toffee. This classic confection, hailing from the realm of British desserts, captivates the senses with its delightful combination of crisp, chewy, and sweet elements. Picture a delicate sponge cake, infused with the rich, buttery notes of maple syrup, and adorned with a luscious toffee layer that shatters upon each bite, releasing a symphony of sweet, buttery bliss. But this culinary journey doesn't end there. Accompanying the maple sponge toffee are two additional tempting treats: a maple sauce that elevates the dessert with its velvety smoothness and a maple buttercream that adds a touch of creamy indulgence. Prepare to embark on a delectable adventure that will leave you craving more.
**Recipes in the article:**
1. **Maple Sponge Toffee:** This step-by-step guide takes you through the process of creating this classic dessert, from preparing the sponge cake batter to achieving the perfect toffee layer.
2. **Maple Sauce:** Learn how to craft a velvety smooth maple sauce that complements the sponge toffee beautifully, enhancing its flavors and adding an extra layer of decadence.
3. **Maple Buttercream:** Discover the art of making a luscious maple buttercream that adds a touch of creamy richness to the maple sponge toffee, creating a harmonious balance of flavors and textures.
HONEYCOMB TOFFEE
This very fun and simple-to-make candy goes by many names; cinder toffee, sponge candy, and my personal favorite, 'hokey pokey,' but no matter what you call it, this eye-catching confection is a proven crowd pleaser. Thousands of bubbles, trapped in the cooling sugar syrup, give this the most interesting melt-in-your-mouth texture. As long as you're very careful and heat the syrup up to the correct temp, there's not a lot that can go wrong.
Provided by Chef John
Categories Desserts Candy Recipes Toffee Recipes
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
- Whisk sugar, corn syrup, honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until mixture is thinner but still cloudy. Let bubble until mixture is clear and thermometer registers 300 degrees F (149 degrees C).
- Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
- Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 18.6 g, Sodium 160.7 mg, Sugar 16 g
SPONGE TOFFEE
Steps:
- Combine the sugar, syrup, and vanilla in a medium-size saucepan. Stir over medium heat until the sugar is dissolved.
- Continue to cook to 300 degrees F, on a candy thermometer or hard crack stage, about 10 minutes. Cook's Note: You can use a candy thermometer or a simple trick: take a spoon and drop a tiny drizzle of the mixture into a bowl of water. If it crystallizes, you've reached the hard crack stage.
- Remove from the heat, using a wooden spoon, stir in the baking soda quickly. It will become frothy. Pour into an 8 by 8-inch/20 by 20-cm pan, lined with parchment paper and buttered.
- Let cool for about 30 minutes and break into pieces.
HONEYCOMB TOFFEE RECIPE
Homemade crunchy honeycomb toffee, coated in chocolate and sea salt. Easy and deliciously addictive! Perfect sweet treat for any occasion. Learn how to make the different versions of this candy with step by step instructions.EASY - Easy, but requires a candy thermometer. Since you will be working with hot sugar syrup, you also need to be careful. Possibly the hardest part of the recipe is tempering the chocolate, which can be skipped for convenience, if you like. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
Provided by Dini @ The Flavor Bender
Categories Candy Candy & Confectionery Chocolate desserts Snacks
Time 1h50m
Number Of Ingredients 9
Steps:
- Line a 9 inch square pan with parchment paper (sides and bottom). Set aside until needed.
- Keep a spatula and a whisk ready, as you will need them towards the end of the cook time.
- Place the sugar, golden syrup / corn syrup, water, and salt in a large saucepan (this mixture will expand a lot, so use a large pot with enough space).
- Gently stir to saturate the sugar with the water.
- Heat over medium high heat, while swirling the pot frequently to ensure the sugar is dissolved.
- Brush the sides of the pot with a pastry brush dipped in cold water to dissolve the sugar crystals on the side of the pot. Do NOT stir the sugar syrup.
- When the sugar syrup comes to a boil and all the sugar has dissolved, clip a candy thermometer to the side of the pot.
- Heat the sugar mixture until it reaches 300°F. Swirl the pot as you heat the sugar to make sure the syrup is evenly heating (check several spots in the syrup with the candy thermometer to make sure it's evenly heating).
- Get the prepared pan, whisk, and spatula ready when the sugar syrup is close to 300°F. You can use an oven mitt for whisking the sugar base in the following steps, if you like.
- When the sugar syrup reaches 300°F, remove the pot from the heat and immediately add all of the baking soda.
- Whisk the baking soda well into the sugar syrup. Make sure to reach all the corners of the pot. The sugar syrup will expand into a foamy honeycomb mixture.
- As soon as the baking soda is thoroughly mixed in and the mixture has expanded, scrape the honeycomb mixture into the prepared pan.
- Allow the mixture to harden for a few hours.
- Once the candy is hardened, remove it from the pan and peel off the parchment paper. Place it on a cutting board.
- Use the tip of a sharp knife to break the honeycomb into pieces. These will be uneven pieces.
- While the sugar syrup is cooking, bloom the gelatin in the water in a small microwave-safe bowl. Let it bloom for 10 minutes.
- Microwave the gelatin for just a few seconds to dissolve the gelatin. Do NOT let it boil.
- Add the dissolved warm gelatin mixture into the sugar syrup, followed by the baking soda. Whisk vigorously, and then transfer the mix into the prepared pan (as per instructions above).
- Temper the chocolate using this guide.
- Dip the honeycomb toffee in tempered chocolate (you can dip them either fully or partially). Alternatively, you can brush the chocolate on the toffees with a clean, dry pastry brush.
- Place them on a parchment paper lined tray. Sprinkle salt on top before the chocolate sets.
- Allow the chocolate to set at room temperature (do not put them in the fridge).
- Uncoated honeycomb toffee - Store these honeycomb pieces in an air-tight container at room temperature for about 1 week (or 2 weeks if it's not humid). Place parchment paper or wax paper between layers of the honeycomb to prevent them from sticking to each other.
- Chocolate coated honeycomb toffee - These can be stored at room temp for much longer (even up to a month) in an air-tight container.
- Do NOT store these in the fridge or freezer.
Nutrition Facts : ServingSize 1 1.5 x 2 inch piece, Calories 119 kcal, Carbohydrate 24 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 149 mg, Fiber 1 g, Sugar 23 g
MAPLE SPONGE TOFFEE
I had an amazing sponge toffee on a trip to a maple syrup refinery, so I was excited when I saw this recipe on the Globe and Mail newspaper. I have had it in other places, called "seafoam", but the maple syrup makes a nice difference. I have yet to try this particular, but I do not want to lose this recipe.
Provided by Spacemonkey
Categories Dessert
Time P2DT2h30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Line a metal mould with parchment paper.
- In a large pot, cook sugar, syrup and water together.
- When the temperature reaches 150 C, whisk baking soda until blended. Be careful as the baking soda will cause the mixture to foam dramatically.
- Pour into mould.
- Set aside to cool.
- Crack into pieces to enjoy!
MAPLE TOFFEE BARS
The maple flavoring in these soft shortbread bars gives a buttery toffee taste without a lot of work. These have been a family favorite for three generations.
Provided by SFRYMAN
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 1h30m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and vegetable shortening with brown sugar, egg, vanilla extract, and maple extract until smooth; stir in flour and salt. Lightly press the dough into a 10x15-inch baking dish.
- Bake until the crust is set and lightly browned, about 15 minutes.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove crust from oven and spread melted chocolate in a layer on top. Sprinkle with walnuts. Cut bars while still warm; let chocolate set, about 1 hour, before serving.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 20.7 g, Cholesterol 14.3 mg, Fat 10.4 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 66.4 mg, Sugar 13.3 g
SPONGE TOFFEE
Make and share this Sponge Toffee recipe from Food.com.
Provided by Chuck Hughes
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine the sugar, syrup, and vanilla in a medium-size saucepan. Stir over medium heat until the sugar is dissolved.
- Continue to cook to 300 degrees F, on a candy thermometer or hard crack stage, about 10 minutes. Cook's Note: You can use a candy thermometer or a simple trick: take a spoon and drop a tiny drizzle of the mixture into a bowl of water. If it crystallizes, you've reached the hard crack stage.
- Remove from the heat, using a wooden spoon, stir in the baking soda quickly. It will become frothy. Pour into an 8 by 8-inch/20 by 20-cm pan, lined with parchment paper and buttered.
- Let cool for about 30 minutes and break into pieces.
- Variations:.
- Chocolate Dipped Sponge Toffee:.
- Dip the sponge toffee in chocolate for a homemade crunchy treat.
- Sponge Toffee Ice Cream:.
- Mix sponge toffee pieces into prepared ice cream.
Tips:
- Use good quality, fresh ingredients for the best results.
- Make sure your butter and eggs are at room temperature before you start baking.
- Do not overbeat the eggs and sugar mixture, as this will make the sponge too tough.
- Bake the sponge until it is golden brown and a toothpick inserted into the center comes out clean.
- Allow the sponge to cool completely before assembling the toffee.
- Use a sharp knife to cut the sponge into even pieces.
- Be careful not to overcook the sugar mixture for the toffee, as this will make it too hard.
- Allow the toffee to cool slightly before pouring it over the sponge.
- Store the maple sponge toffee in an airtight container at room temperature for up to 3 days.
Conclusion:
Maple sponge toffee is a delicious and easy-to-make treat that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a dessert that is sure to impress your friends and family. So next time you are looking for a sweet treat, give this maple sponge toffee recipe a try. You won't be disappointed!
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