These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Featured Recipes

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Devilled Deep Fried Eggs

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Pork with White Beans and Bitter Greens

When this recipe originally ran in The Globe and Mail, I received a lovely note from reader Barbara Zuchowicz. This dish reminded her of a wonderful meal she had in Italy: "It brought back joyful memories of a trip to Italy my late husband, an exceptional cook, and I took a number of years ago.

August 15, 2018

Chocolate-Dipped Sponge Toffee

August 15, 2018/ Lucy Waverman

This is the best candy to make with kids, as the foaming of the sugar mixture always delights them. The result is like a Crunchie bar.

Ingredients

¾ cup sugar
4 teaspoons corn syrup
1 teaspoon baking soda
8 ounces (250 grams) dark chocolate, melted (optional)

Method

Line a baking sheet with parchment paper and set aside.

Combine sugar and corn syrup in a large pot over medium-low heat and cook for 7 minutes, swirling pan occasionally to help sugar dissolve, or until mixture turns a golden caramel colour. Quickly stir in baking soda. The caramel will begin to foam and will double in size. Immediately pour foam onto prepared parchment-lined baking sheet and let set at room temperature until crisp. Break into pieces and serve as is or dipped in melted dark chocolate. Makes about 12 servings depending on the size you break them into.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Chocolate-Dipped Sponge Toffee

Ingredients

Method