1 1/2 c Sugar
1/4 c Strong coffee
1/4 c Light corn syrup
1 tb Baking soda; pressed through
-a sieve
1 c Whipped cream; whipped
1 8-oz angel food ring
Combine sugar, coffee and corn syrup in saucepan at least 5″ deep. Bring to
a boil and cook until mixture reaches 310 degrees on a candy thermometer or
hardcrack stage( when a small amount dropped into cold water breaks with a
brittle snap.)
Remove syrup from heat. Immediately add soda and vigorously beat just until
mixture thickens and pulls away from sides of pan. (Mixture foams rapidly
when soda is added. Do not destroy foam by beating excessively.)
Immediatley pour foamy mass into ungreased 9″ square metal pan. ( do not
spread or stir)Let stand, without moving until cool.
When ready to garnish cake, knock out of pan and crush between sheets of
wax paper with rolling pin to form coarse crumbs.
Frost cake with whipped cream. Cover frosted cake generously and
throroughly with crushed topping. Refrigerate until ready to serve.
Yields
8 Servings