This is an indulgent, giftable treat! This toffee is light and crisp, and a naturally gluten-free recipe!
Homemade Sponge Toffee [Vegan, Gluten-Free]
- 2 tablespoon water
- 1/2 cup 2 tablespoons organic cane sugar
- 2 tablespoons maple syrup
- 2 brown rice syrup
- Pinch sea salt
- 1 1/2 teaspoon baking soda
- 1 bar vegan dark chocolate
- Line a loaf pan or small baking dish with parchment paper and set aside. Combine all the ingredients except the baking soda and chocolate in a medium pot. Stir to combine and place over medium-high heat.
- Continue stirring until the sugar starts to dissolve, but only until the mixture comes to a boil - at this point, stop stirring! You can swirl the pan occasionally.
- Allow the mixture to boil for about 6-7 minutes until it reaches 300°F on your thermometer. If you don't have a thermometer, than keep a close eye on the timing and look for the mixture to darken to a deep amber hue.
- Using the thermometer, I've found that the mixture needs to stay on the heat and boil for about a minute once it reaches a dark amber color. It should take 6-7 minutes to get to the right temperature.
- Remove from heat and quickly whisk in the baking soda. The mixture will lighten in color and bubble up, increasing in volume.
- Quickly but carefully (because it's very hot) pour the mixture into the prepared dish, using the whisk or a spatula to scrap out as much toffee as you can. The toffee starts to harden as it cools. Don't spread it out in the dish, as you don't want it to become thin. Set aside to cool.
- Once the mixture is completely cool (at least 30 minutes), lift the parchment out of the dish and place the toffee on a cutting board. Stick the point of a sharp knife into the toffee to help break it into pieces (avoid "cutting" the toffee, because it will end up crumbling). It's okay that the pieces will be uneven in size.
- Use a sharp knife to finely chop the chocolate, and place it in a bowl set over top of a small pot with about an inch of water. Be careful not to let any water into the bowl of chocolate, or else the chocolate will seize and be unusable.
- Set the pot over medium heat. Stir the chocolate occasionally as it's melting. Remove the bowl once the chocolate is almost completely melted and stir until all the chocolate is melted and you have a smooth liquid.
- Line a plate or cutting board with parchment paper and set aside.
- Using two forks, dip toffee pieces one at a time into the chocolate bath. Be sure to cover all sides then lift the toffee out, carefully tapping it against the side of the bowl so that any excess chocolate drips back in. Set onto a piece of parchment paper, and garnish with a littles sprinkle of toffee dust if you like. Once all the toffee is coated in the chocolate, place the tray into the fridge to help it set.
Toffee should be kept in an airtight container, either in the fridge or at room temperature, and keeps for at least 1 week.
- Chocolate Candy Bars & Treats