Sponge Toffee Ice Cream
Sponge Toffee Ice Cream
Get this quick and easy sponge toffee ice cream recipe by Chuck Hughes from Chuck's Day Off.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 40 minutes
  • Yield 1 serving
  • 1 cup (250 ml) sugar
  • 1 cup (250 ml) corn syrup
  • 1 tablespoon (15 ml) vanilla
  • 1 tablespoon (15 ml) baking soda
  1. Combine sugar, syrup, and vanilla in a medium-sized saucepan. Stir over medium heat until sugar is dissolved.
  2. Continue to cook to 300ºF (hard crack stage*), about 10 minutes.
  3. Remove from heat, using a wooden spoon, stir in baking soda quickly (it will become frothy). Pour into an 8 x 8 in (20 x 20 cm) pan, lined with parchment paper and buttered.
  4. Let cool for about 30 minutes and break into pieces.
  5. Sponge toffee can be dipped in chocolate for a home-made crunchy treat. It can also be mixed with ice cream to make a sponge toffee ice cream.

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