January 17, 2012

the baked goods: chocolate dipped sponge toffee

Sometimes I am jealous of Americans. Sometimes I think they get all the cool stuff. Cheap shipping, Hulu, Target, hilarious accents - you know, the fun stuff. But most days it only takes a moment to realize that we have some pretty fancy stuff happening north of the border. We've got igloos and dog sleds, extra u's where you'd least expect them and then, of course, we have that free health care thing. But when I really think about it I would have to say our greatest advantage is something called a Crunchie bar.

I'm not one for exclusivity (note to boyfriend: I ain't talking about relationships buddy), so I'm going to share with you an easy recipe that will have you marvelling at the candy bar making skills you never knew you had. Let's go!

You will need:

1 c white sugar
1 c corn syrup
1 T vinegar
1 T baking soda
1 bag milk chocolate chips
...and a candy thermometer for good measure

Line a 9x13 with parchment or tinfoil. Spray liberally with cooking oil.

In a large saucepan combine sugar, syrup and vinegar over medium heat. Mix until sugar is dissolved. Once the sugar has dissolved allow the mixture to boil until it reaches 300F. As soon as you reach that temperature remove saucepan from heat and add baking soda. Do this fast and be prepared for expansion. Empty contents of saucepan into your 9x13 pan.

Allow toffee to cool before you remove it from the pan. Once it has cooled you can cut it into pieces over a  paper towel. Be prepared for lots of crumbs!

Place chocolate chips in a double boiler and once they have fully melted you can dip your toffee pieces. Place dipped pieces on a sheet of wax paper until the chocolate has set.

You are now entering Crunchie-town.

Now if only that free health care covered dental...