“I had an amazing sponge toffee on a trip to a maple syrup refinery, so I was excited when I saw this recipe on the Globe and Mail newspaper. I have had it in other places, called "seafoam", but the maple syrup makes a nice difference. I have yet to try this particular, but I do not want to lose this recipe.”
READY IN:
50hrs 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Line a metal mould with parchment paper.
  2. In a large pot, cook sugar, syrup and water together.
  3. When the temperature reaches 150 C, whisk baking soda until blended. Be careful as the baking soda will cause the mixture to foam dramatically.
  4. Pour into mould.
  5. Set aside to cool.
  6. Crack into pieces to enjoy!

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