|
Honeycomb toffee, sponge toffee or cinder toffee is a sugary toffee with a light, rigid, sponge-like texture. Its main ingredients are typically brown sugar, corn syrup (or molasses or golden syrup in the Commonwealth) and baking soda, sometimes with an acid such as vinegar. The baking soda and acid react to form carbon dioxide which is trapped in the highly viscous mixture. When acid is not used, thermal decomposition of the baking soda releases carbon dioxide. The lattice structure is formed while the sugar is liquid, then the toffee sets hard. In some regions it is often made at home, and a popular recipe for children. It is also made commercially and sold in small blocks, or covered in chocolate, popular examples being the Crunchie or Violet Crumble bar. ==Regional names== Honeycomb toffee is known by a wide variety of names including: * cinder toffee in Britain "Cinder toffee" is also used to refer to brittle treacle toffee. Yellowman in Northern Ireland is very similar to honeycomb toffee. * fairy food candy or angel food candy in Wisconsin, USA * hokey pokey in New Zealand (especially in the Kiwi classic Hokey Pokey ice cream). * honeycomb in South Africa, Australia and Britain * puff candy in Scotland〔S.W.R.I. (1977). ''S.W.R.I. Jubilee Cookery Book''. Edinburgh: Scottish Women's Rural Institutes; Reprint of 8th Edition (1968), p179〕 * sea foam in Maine, Washington, Oregon, Utah, California and Michigan, USA * sponge candy in Milwaukee, Wisconsin, St. Paul, Minnesota, Western New York, and Northwest Pennsylvania, USA * sponge toffee (''"tire éponge"'') in Canada * old fashioned puff in Massachusetts 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「honeycomb toffee」の詳細全文を読む スポンサード リンク
|