WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Wednesday, April 17, 2013

Honeycomb Toffee (sea foam, sponge)gluten-free, corn-free, soy-free , dairy free, and egg free.



There are a lot of different recipes that make this candy- if you google "Sea foam candy" or "sponge candy" or "honeycomb toffee" the hits are endless. Unfortunately many call for CORN SYRUP! YUCK! The versions from the UK often call for Lyles which inspired me to make this.. my first batch wasn't nearly as good- a little too chewy. This batch the center part melts away in your mouth while the top and bottom provide some sweet chewiness. Abby isn't sure it works for her since her jaw often dislocates chewing much easier to chew foods. She said the center part though was perfect if your jaw either dislocates, TMJ or maybe just bad teeth! :-) Some of the recipes called for less or more you will have to see what works for you. I saw a few that called for honey or molasses which might work well for those avoiding cane sugar.

1 cup granulated sugar(I use domino's)
3/4 cup dark Brown Sugar(lightly packed)(I use domino's)(you could easily use light brown sugar)
1/2 cup Lyle's Golden Cane syrup
1/4 cup water
1 Tablespoon baking soda.

Line a 9x9 baking pan with parchment(foil works,but tends to stick here and there I tried both and the parchment is the better option) make sure it goes up the sides as well, then lightly grease(I used grape seed but any your oil/fat of choice would work) and set aside.

In a LARGE (when you add the baking soda later on it will triple in size fast!) heavy bottomed pot, cook the sugar, Lyle's syrup and water on medium flame till the sugar dissolves and the mixture comes to a boil. (stir continuously)

Insert a thermometer, reduce heat to Medium-Low or just barely above low depending on how thick your pot base is(low and slow, it will burn on a higher heat) and continue cooking, without stirring now, until it reaches 300 degrees(watch it close,seems like it takes forever to hit 250 but jumps fast to 300) Again watch it close and do not be tempted to up the heat- cause it can and will scorch...this part of the process takes at least 10 minutes but closer to 15..

Once the syrup reaches 300 degrees, remove quickly from heat, and add your baking soda (be ready with wooden spoon to super fast stir and pour into prepared pan- the faster you do it the better the results)

The mixture will foam in a blink of an eye so stir it only briefly (5 seconds - to distribute the soda as thoroughly as possible don't sweat if it isn't perfect) and pour into the prepared baking pan.

Let it sit for couple hours to allow it continue to puff and harden. Mine puffed to alarming heights but settled a bit and stayed in the pan.

After it has cooled, you can break it into chunks. I have seen it dipped in Chocolate but that is not something Abby can eat, but on it's own a very fun treat!

1 comments:

William Cane said...

Nice blog.Thanks for sharing recipes.
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