Sponge Toffee
Let’s make some candy magic!
There’s something downright magical about sponge toffee. It starts as a humble pot of bubbling syrup, then suddenly—boom!—it erupts into a golden, airy slab of crunchy, melt-in-your-mouth candy. It’s equal parts kitchen science experiment and sweet, crackly nostalgia.
This old-school treat goes by a few names—honeycomb, cinder toffee, hokey pokey—but no matter what you call it, the key to that rich, nostalgic flavour is golden syrup. It gives the toffee its deep caramel notes and that unmistakable melt-in-your-mouth crunch.
Whether you grew up cracking pieces off a big chunk or are tasting sponge toffee for the first time, this recipe will bring the wonder right into your kitchen (with a satisfying whoosh of baking soda drama at the end).
Ingredients Explained:
Sugar - I use granulated sugar for the most authentic taste, but you can also use brown sugar. If you are using brown sugar, keep your heat on medium/low to avoid burning.
Golden syrup - Golden syrup is the classic flavour of sponge toffee, you can usually find it in the grocery store either where the corn syrup or maple syrup is sold. If you can’t find it, then dark corn syrup is a good replacement. Honey is also a great option but will change the flavour.
Baking soda - Baking soda will create tiny bubbles in the toffee and give it that spongey bubbly texture.
Flaky sea salt - Helps to balance the sweetness.
Tools Required:
Large saucepan - Use a large saucepan with a heavy bottom. Initially, it may seem like you don’t need the room, but once you add the baking soda, it will triple in size, at least!
Candy thermometer - You’ll be bringing the mixture up to 300F, the hard crack stage of candy making. A candy thermometer will make your life so much easier, but if you want to skip it, then have a glass of water handy beside your stove. After about 15 minutes of cooking, drop a spoonful of toffee into the water and if it turns hard and brittle, then it should be good.
Silicone mat or tin foil - A silicone mat is preferred so the toffee won’t stick to the tray.
The recipe
Sponge Toffee
Ingredients
2 cups sugar
3/4 cup golden syrup, dark corn syrup or honey
1/2 cup water
1 Tbsp baking soda
Flaky sea salt
Directions
Preparation: Place a silicone mat or a piece of tinfoil on a baking tray, or in a pan. Beside the stove, place the measured baking soda, whisk and a piece of tin foil down (so you can place the candy thermometer there quickly).
In a large saucepan, mix together sugar, golden syrup and water. Heat over low until the sugar has melted. Once the mixture starts to boil, turn the heat up to medium and clip on your candy thermometer to the side of the pot. Do not stir, let the mixture reach 300F. This will take awhile, about 20 minutes.
Once the mixture has reached 300F, take off the heat and then whisk in the baking soda. Make sure it’s incorporated thoroughly.
Working quickly, spread the mixture out onto the silicone sheet. Sprinkle with sea salt.
Let it set at room temperature for 2 hours or until cool and firm. Break into pieces.
Store at room temperature in an air tight container. You may want to separate the pieces to keep from sticking together.
Hey, I’m Kim!
After a lot of practice (and a few sticky disasters), I’ve crafted a delicious selection of lollies and mastered a ton of candy making tips to share with you—lump free. (You’re welcome.)
