Title: Sponge Toffee
Categories: Candy
Yield: 2 Cake pans

MM BY H. PEAGRAM
1	c	Sugar
1	c	Corn syrup
4	ts	Baking soda, level

Butter 2 large cake pans before starting. Use a candy thermometer if possible. Measure baking soda into a small dish.

Put sugar and syrup into a very large, heavy bottomed pot. Cook, stiring until sugar is dissolved. Cook over medium heat until brittle thread stage is reached (300-310 on candy thermometer). If you don't have a thermometer, drop a little syrup in ice cold water. It should separate into threads that are hard and brittle. When this stage is reached, add baking soda and stir. It will foam up. Pour quickly into pans quickly, filling to top of pan. Cool and cut in squares or break in pieces.

From Norma Bidwell's Column in the Hamilton Spectator. Feb 16, 1994 By Sonia[SMTP:netchess@interlog.com] on Aug 10, 1997

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