Recently I had cheesecake with a sprinkling of sponge toffee topping, a fun play on the classic dessert Crème Brûlée, and it reminded me of Törökméz. Translated from Hungarian as “Turkish honey”, Törökméz is a spongy, fragile candy that quickly shatters as it hits your teeth, and then melts in your mouth when it lands on your tongue a second later.
The super sweet treat is usually homemade and as I ate the cheesecake I suddenly remembered making this Turkish honey as a child; Pauline called it “capalov”. The main ingredients are sugar and honey, and sometimes walnuts too, with a secret ingredient that causes it to bubble it up like a honeycomb. Sponge toffee is similar, made with brown sugar and corn syrup.
- 1 cup sugar
- 2 tbsp honey
- 1.5 tsp baking soda
- 1/3 cup crushed walnuts, optional
- Prepare a lightly greased piece of wax paper on a cookie sheet
- On the stove, melt the sugar and honey together and continue to stir until it is golden brown, about 10 minutes
- Add the walnuts in, if you are using them
- Toss in the baking soda, and it will start to fizz
- Immediately pour the carmelized sugar onto the wax paper and allow it to cool, about an hour
- Break into pieces