Maple syrup, sugar, baking soda
This was a very quick recipe that we did Mother’s Day weekend while entertaining family… and then again last week so we could capture more pictures. The procedure was straightforward. Mix sugar, maple syrup and water in a pot, bring to hard crack stage, then adding baking soda and stir. Voila! The only issue we encountered was that the initial saucepan we chose was too small–so the second time around, we used a larger pot. The ingredients were transferred to a large pot and brought to temperature.
The boiling mixture took a while to reach temperature, and the bubbles changed over time. They went from looking like this…
After we added baking powder the mixture did appear to explode!
It was really interesting to see the dark caramel lighten in colour and puff up with the addition of baking soda. The toffee was then transferred to a parchment paper lined pan to cool.
This turned out to be delicious! The toffee was rock hard and easy to snap, and had nice little bubbles inside. We thought it would be cool to try to capture a picture of this explosive toffee exploding, so we set out to throw toffee at the ground for about 30 minutes. The results were really fun and the process strangely cathartic!