Usually when you make a dessert as a vegan who is also gluten free, you know that you'll probably be substituting all sorts of ingredients so that you can eat it.
Imagine a recipe where not only do you not have to do this, but that also takes about 5 minutes of actual cooking time, is simple, and seems more complicated and decadent than it is?
You have Sponge Toffee my friend.
Maple Sponge Toffee
1 1/4 cup vegan sugar
1/3 cup cornstarch
3 tbsp water
1 tsp maple extract
1 tbsp baking soda
First, a tiny bit of prep work (really easy prep work). Take a container of some kind, it could be a pie pan, or cake pan. I used a plastic rectangular container. It should be largish, but doesn't need to be huge. A regular cake pan would be fine.
Line your container with some parchment paper, and press into shape as best you can. Spray the container with vegetable spray, so the parchment paper is nicely coated.
Alright, now we can begin cooking. In a medium sized sauce pot, combine the sugar, cornstarch, and water. Mix until it's pretty well combined. Turn your stove to medium high heat, and bring to a boil, mixing it sparingly, just to combine it.
Once it begins to boil, reduce heat to medium, and clip on a candy thermometer. (If you don't have a candy thermometer, read the notes at the bottom of the page!)
Once it reaches 300* F, remove from heat. Quickly stir in the maple extract, and then the baking soda. Stir well to break up any chunks.
You have to move quickly, because it will foam up a LOT. Quickly pour into the oiled container, and shove in the fridge to cool.
Once cool, break apart and eat the divine heck out of it!
Don't have a candy thermometer? No Worries!
Place a cold cup of cold water next to you, and have a spoon at the ready. After about 2 minutes of boiling, take a little bit of the mixture, and drip into the cup. If it forms hard threads that crack when you take them out and bend them, it's done. If not, keep it boiling, checking every 30 seconds or so, until it reaches this "Hard Crack Stage"