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Recipe Detail Page
Spiked Sponge Toffee with Lime & Tequila
Holiday 2014
PREP: 25 minutes
READY IN: 3½ hours, including cooling time
A fast and easy science experiment in your kitchen. Baking soda turns this thick caramel into a light and fluffy confection. Tequila and lime are a new twist on the old classic.
Makes 7 cups (1.75 L)
1 cup (250 mL) granulated sugar
1 cup (250 mL) corn syrup
3 tbsp (45 mL) tequila
1 tbsp (15 mL) baking soda
½ tsp (2 mL) fleur de sel
2 tsp (10 mL) lime zest
1 Line a rimmed baking sheet with parchment paper. Spray parchment with cooking oil.
2 Combine sugar with syrup and tequila in a large, heavy-bottom saucepan over medium-high heat. Bring to a boil, stirring until sugar is dissolved. Cook until the mixture is dark-amber and a candy thermometer reads 300°F (150°C), about 10 minutes.
3 Remove from heat and stir in baking soda with a wooden spoon just until combined. The mixture will bubble vigorously and expand. Avoid over-mixing. Working quickly, scrape the mixture onto the parchment-lined tray and let settle. Do not spread with a spatula or it will deflate. Let rest for 2 minutes.
4 Sprinkle with salt and lime zest. Let rest in a cool, dry place until hard, about 3 hours.Using the tip of a sharp knife, break it into uneven shards.
Makes 7 cups (1.75 L)
