Pink Peppercorn and Chocolate Sponge Toffee
There's something pretty magical about making sponge toffee. A couple ingredients only are needed and the result is truly addictive, for most anyway. The key moment when you add baking soda to the warm sugary mixture is where the magic moment really happens - the mixture bubbles, agitates and expands. Working quickly, you can then pour the sponge toffee-to-be onto a baking sheet and let is set.
We've opted to top it with some melted dark chocolate and pink peppercorns, a festive touch but also a fantastic way to cut down on the richness of sponge toffee. Give it a try and let us know what you think! We'll be right here, dreaming of our next batch of this sugary delight.
WHAT YOU'LL NEED
• 1/2 cup granulated sugar
• 1/4 cup corn syrup (white or golden)
• 1-1/2 tsp baking soda • 100g 70% chocolate, melted
• 1/2 tsp pink peppercorn, coarsely chopped
In saucepan, combine sugar and corn syrup. Place over medium heat, making sure not to stir the mixture. Boil the mixture until a candy thermometer reads 300°F (150°C). Immediately remove from heat. Stir in baking soda, making sure not to overstir.
Evenly scrape onto small parchment paper-lined baking sheet. Let stand until mixture has set and is hard to the touch, about 15 minutes.
Spread melted chocolate over top; sprinkle with pink peppercorns.
Refrigerate until chocolate has hardened, about 10 minutes. Using sharp knife, cut into bite-size chunks.