This is a Canadian goody which has to be here. When I tasted it the first time, there was nothing comparable. It was so good and with an incredible texture, I couldn't believe it's self made! Even more, our first trials failed sadly, it was too sticky and we needed to throw most of it out (luckily the sugar can simply be dissolved in water, just takes time). Nevertheless, the last possible problem seemed the baking soda, which we couldn't find in Sweden. So on our last trip I brought it back all the way from Chicago :) - and voilà, it came out perfect! We made 2 forms, a pie and a spring form, and figured, that not only the spring form is much easier to remove and the sponginess is more uniform. An original recipe can be found on that page.
In a big pot (minimum 3 liters) warm up on medium heat
625ml sugar
160ml light corn sirup (we don't know if corn is important, and the only we found here was dark pancake sirup - it works)
80ml of water
and stir consistently until it's melted. Turn it to medium high heat and put in a candy thermometer to monitor the temperature. Prepare 4tsp of backing powder in a small coup and 2tsp vanilla aroma in another one (this is just for quicker access later). Butter a (preferably) spring form and set aside. Let it boil until it reaches 149C (it should take around 10min). Then, quickly take of the oven, add baking powder and vanilla while whisking. It will rapidly expand its volume, so don't be surprised! After a few seconds of mixing pour it in the prepared form and let it rest untouched until it's completely cold (several hours or over night).
After it's cold and completely solidified, remove it from the form. From a spring form we got it in a whole piece, when using a pie form it can break while removing it. Either way, break too big pieces in nice candy size bites. The goodies seem to be hygroscopic and attract water, so they become wet and sticky. You can prevent this by covering them in chocolate right away, which has the positive side effect of making it even better looking and tasting :)
In a big pot (minimum 3 liters) warm up on medium heat
625ml sugar
160ml light corn sirup (we don't know if corn is important, and the only we found here was dark pancake sirup - it works)
80ml of water
and stir consistently until it's melted. Turn it to medium high heat and put in a candy thermometer to monitor the temperature. Prepare 4tsp of backing powder in a small coup and 2tsp vanilla aroma in another one (this is just for quicker access later). Butter a (preferably) spring form and set aside. Let it boil until it reaches 149C (it should take around 10min). Then, quickly take of the oven, add baking powder and vanilla while whisking. It will rapidly expand its volume, so don't be surprised! After a few seconds of mixing pour it in the prepared form and let it rest untouched until it's completely cold (several hours or over night).After it's cold and completely solidified, remove it from the form. From a spring form we got it in a whole piece, when using a pie form it can break while removing it. Either way, break too big pieces in nice candy size bites. The goodies seem to be hygroscopic and attract water, so they become wet and sticky. You can prevent this by covering them in chocolate right away, which has the positive side effect of making it even better looking and tasting :)
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