• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Celebration Generation
  • About
  • Recipes
  • Life
  • Shop
  • Gluten-Free
  • Low Carb
  • Camping
  • Spandex
menu icon
go to homepage
search icon
Homepage link
  • About Us
  • Recipes
  • Life
  • Shop
  • Contact Us
  • Frequently Asked Questions
  • Media
  • Gluten-Free
  • Low Carb
  • Camping
  • Spandex
  • Join us on Social Media - Food

    • Facebook
    • Instagram
    • Pinterest
  • Join us on Social Media - Costuming, Etc

    • Facebook
    • Instagram
    • Twitter
  • ×
    Home » Recipes » Candy

    Sponge Toffee Recipe

    Published: Dec 7, 2020

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

    Sharing is caring!

    • Reddit
    • Email
    • Tweet
    • Share
    • Tumblr
    Jump to Recipe -

    Originally Posted October 22, 2009. Updated 12/7/2020

    Close up view of a plate of golden honeycomb toffee chunks.

    Sponge Toffee is an easy candy to make - one of the first I learned to make, as a kid - tasty, and a lot of fun to make AND eat! Try it out!

    Sponge Toffee was one of my favorite treats as a kid.

    We used to get it at corner stores, farmer's markets, and gas stations... or make it at home. I loved the contrast between the appearance (bubbles!), and the crispy texture.

    Whether I'd let it melt in my mouth slowly, or chomp through (and pick the sugar off my teeth for a long time afterwards!), it was just a fun food to enjoy.

    As I got older, I realized that gas station sponge toffee is just *no* match for homemade.

    This is really easy to make, and a lot of fun for kids to watch (From a distance! Hot sugar can be dangerous!).

    Close up view of a plate of golden honeycomb candy chunks.

    What is Sponge Toffee?

    Sponge toffee is an easy to make candy that’s usually sold in blocks or in chunks / nuggets.

    The technique used to make the candy causes it to fizz up at the last minute, and it hardens full of holes. This gives it an airy, bubbly, almost flaky texture.

    How to Make Sponge Toffee

    Like all caramel or toffee based candy, this one starts off by boiling sugars together with water.

    As the water boils off, temperature raises, the sugar caramelizes, and the whole mixture becomes something capable of hardening into a brittle candy.

    At the last minute - as soon as the mixture reaches the appropriate temperature - you quickly mix some baking soda in, which causes it to VIOLENTLY bubble up.

    Be very careful with this - sugar burns are no joke! Be sure to use a long handled spoon to mix the baking soda in, keeping your hands clear of the ... volcano.

    As you stir the baking soda in, you’ll want to be sure it’s well incorporated, but you’ll also want to be mindful of how much you stir / beat it.

    The less you beat it, the higher it will rise, and the bigger the holes will be.

    The more you beat it, the smaller the holes will be, the less lift you’ll get, and the denser the final candy will be.

    Once you’ve beat it as much as you’d like, quickly pour it into a prepared 9 x 13" pan.

    If you’ve been judicious in your mixing, it will continue to foam a bit in the pan - it’s good to not beat the “life” out of it, in the pot.

    Then, you let it cool.

    If you’d like set sizes / shapes (blocks, bars), you can score the candy with a sharp knife. DO this several minutes after pouring it into the pan, so you don’t affect the rise.

    As the candy cools, gently re-establish your score cuts, bit by bit. Once it’s 100% cooled, you can easily break it into the blocks or bars you’d like.

    Close up view of a plate of golden sponge toffee chunks.

    Sponge Toffee Around the World

    Growing up, it was "sponge", but some older people (looking back, probably immigrants or 1st gen Canadians from England, where "Honeycomb" is the term for it) would call it honeycomb toffee.

    I always liked that - it's a much cuter / more tasty sounding name than "sponge". Who wants to eat a sponge, anyway?

    When I was in Minnesota, it was called "sponge candy" the few times I saw it. It definitely wasn't as commonly available there, as it had been my whole life in Canada.

    Via friends, I learned that the same stuff was referred to as "foam candy" or "seafoam" in some other places in the US.

    Sponge Toffee - or something very similar - exists around the world, in slightly different variations, and with a bunch of different names.

    I love that New Zealanders call it "Hokey Pokey" and put it in ice cream!

    As a kid, I enjoyed drizzling ice cream with a bit of corn syrup and topping with the crumbs left over from making a batch of this toffee.

    Close up view of a plate of golden honeycomb toffee chunks.

    Sponge Toffee Variations

    Chocolate Dipped

    The most common variation you’ll see to this recipe is to dip the final - cooled - candy into chocolate.

    Here in Canada, we have a popular candy bar based on this idea, the Crunchie bar. (I have a recipe for Homemade Crunchie Bars!).

    Close up view of a plate of golden sponge toffee chunks.

    Other than that, you can break up the cooled candy and dip them - fully or partially - in the melted chocolate of your choice.
    Personally, I prefer milk or dark chocolate for this. While I enjoy white chocolate in general, it doesn’t taste quite right with the toffee.

    Ginger Molasses

    While I wouldn’t call this a common variation - I came up with it myself, years ago - you can always swap out the corn syrup and add some ginger to make Ginger Molasses Sponge Toffee!

    I designed that recipe to have the taste of a gingersnap cookie, only in candy form. I love the stuff!

    Close up view of a plate of golden honeycomb candy chunks.

    More Candy Making Recipes

    In the mood to melt some sugar, make some gummies, or play with chocolate? I've got you!

    Bananas Foster Pralines
    Banana Walnut Brittle
    Candy Apples
    Clodhoppers
    Dill Pickle Gummy Worms
    Festive Easy Fudge
    Ginger Molasses Sponge Toffee
    Homemade BCAA Gummies
    Homemade Crunchie Bars
    Homemade Jolly Rancher Candies
    Hop Flavoured Beer Lollipops (LolliHOPS!)
    How to Make Marshmallow Cones
    Jalapeno Beer Peanut Brittle
    Milk Chocolate Chai Truffles
    Peppermint Patties Recipe
    Pistachio Brittle
    Ube White Chocolate Fudge
    White Chocolate Almond Amaretto Truffles

    Close up view of a plate of golden honeycomb toffee chunks.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    Enjoy!

    Close up view of a plate of golden honeycomb candy chunks.

    Sponge Toffee
    Print Recipe Pin Recipe Save Recipe Saved!
    4.85 from 13 votes

    Sponge Toffee

    Sponge Toffee is an easy candy to make - one of the first I learned to make, as a kid - and it’s also one of the first recipes I blogged. Give it a try!
    Prep Time5 minutes mins
    Cook Time20 minutes mins
    Cooling time1 hour hr
    Total Time1 hour hr 25 minutes mins
    Course: Dessert, Snack
    Cuisine: British
    Servings: 20 - 1 9x13 pan of toffee
    Calories: 130kcal
    Author: Marie Porter

    Equipment

    • 9 x 13 Baking Dish
    • Candy Thermometer

    Ingredients

    • 2 ½ cups granulated sugar
    • ⅔ cup corn syrup
    • 6 tablespoon water
    • 2 tablespoon baking soda
    • 2 teaspoon vanilla

    Instructions

    • Prepare a 9″ x 13″ cake pan with nonstick spray, or a light coating of vegetable oil or shortening. Set aside.
    • In a large saucepan, stir together sugar, corn syrup, and water. Attach a candy thermometer to the pan, making sure that it does not touch the bottom of the pan.
    • Bring mixture to a boil, and allow to cook until temperature reaches 300 degrees F (hard crack stage). From the time mixture starts boiling to the time it reaches 300F, do not stir.
    • Once mixture reaches 300F, remove from heat.
    • Add vanilla and baking soda, beating to incorporate. The mixture will start foaming quite a bit when you add the baking soda (chemical reaction!), so using a LONG wooden spoon is a good idea. The sugar will be very hot, and will burn if you get any on your hand as you stir. Be very careful and work FAST.
    • Dump foaming mixture into greased cake pan, spreading it out as evenly as possible. Allow it to cool completely.
    • Once toffee is cooled all the way through, remove from pan and snap into chunks / nuggets and serve.

    Notes

    • Be sure to store toffee in an airtight container – the sugar will attract water from the air, and the toffee can go soggy.
     
    • While you definitely want the baking soda to be fully mixed in, know that how much you beat it affects the final texture.  If you beat it a lot, the air bubbles will be smaller than if you don't. 
     
    • If you like big, airy toffee, beat it the minimum possible, and GENTLY pour it into the pan. DO NOT disturb it - it will keep rising and developing big bubbles.

    Nutrition

    Calories: 130kcal | Carbohydrates: 34g | Protein: 1g | Fat: 1g | Sodium: 336mg | Sugar: 34g | Calcium: 1mg | Iron: 1mg

    Close up view of a plate of golden sponge candy chunks

    More Recipes that Remind me of Gramma

    Since originally writing this post, my gramma has sadly passed... but her memory lives on.

    Here are a few recipes that remind me of her, whether as something she taught me to make, a replica of a retail treat we used to enjoy together, or one of my own recipes that she would request whenever I’d visit, as an adult.

    Gramma's Perogies Recipe
    Homemade Marshmallow Cones
    Homemade Clodhoppers Candy
    Puffed Wheat Squares
    Honey Dill Dipping Sauce
    Paska - Ukrainian Easter Bread
    Baking Powder Biscuits
    Grandma's Potato Salad
    Easy Butterfly Cupcakes
    Breakfast of Champions
    French Canadian Pea Soup
    Beep Drink Recipe

    Related posts:

    A glass bowl full of homemade jolly rancher candy -clear square shaped hard candy in orange, red, green, and purple Homemade Jolly Rancher Candies Several pink-coated candy apples on a plate. Half are red apples, the other half are green. Candy Apples Several homemade peppermint patties on a small green plate, with a sprig of mint. Peppermint Patties Recipe A white plate with a pile of bright green, dill pickle gummy worms on it. Dill Pickle Gummy Worms

    More All Recipes

    • 4 part image showing various different bagels. Overlaid text says 25 plus fantastic bagel recipes.
      Bagel Recipes
    • A sliced loaf of marbled chocolate and peanut butter banana bread.
      Chocolate Peanut Butter Banana Bread
    • A plate of Greek Layered Dip, with Tzatziki cream cheese dip, hummus, a Greek salsa made of olives, cherry tomatoes, red onions, cucumber and fresh herbs, topped with feta.
      Greek Layered Dip
    • A chocolate bundt cake and a bag of homemade chocolate cake mix.
      Chocolate Cake Mix

    Reader Interactions

    Comments

    1. Andrea

      July 13, 2021 at 12:46 pm

      Hello, how long would the toffee be good for in an air right container at room temperature?
      Thank you.

      Reply
      • Marie Porter

        July 15, 2021 at 7:58 am

        Probably a few weeks? We've never had it last long enough to really have an idea of longevity.

        Reply
        • Linda

          October 27, 2022 at 10:09 pm

          This sounds a lot like Irish candy called Crunchies. I love it but after it’s cooled it’s dipped in chocolate. So yummy!!

          Reply
    2. melissa

      July 28, 2021 at 9:12 am

      Hello
      What type of corn syrup is used light dark etc
      I’m assuming light ?

      Reply
      • Marie Porter

        July 29, 2021 at 5:46 am

        I use light, but dark works as well.

        Reply
    3. Sherrie

      December 07, 2021 at 4:18 am

      I'm from Minnesota and had this stuff growing up as well plain or covered in chocolate and we call it angel food candy! So good, can't wait to try your recipe. I love how it melts in your mouth! 😋😛

      Reply
    4. Jimmy

      November 15, 2022 at 7:23 pm

      Would it work with Maple Syrup?

      Reply
      • Marie Porter

        November 16, 2022 at 5:42 am

        Probably, but I haven't tried it!

        Reply
    5. Kay

      January 09, 2023 at 6:22 pm

      5 stars
      Growing up in England this is called Cinder Toffee and yes, as someone else mentioned,dipped in chocolate is a Crunchie bar. We also use golden syrup.. Yum

      Reply
    6. Debra Maure

      December 12, 2023 at 7:45 pm

      Other recipes call for vinegar. Will it work without it?

      Reply
      • Marie Porter

        December 13, 2023 at 5:39 am

        I've never even heard of making it with vinegar. I've been making it with the recipe since I was a kid, and I'm assuming my grandma was making it much longer.

        Reply
    4.85 from 13 votes (12 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Marie Porter


    Evil Cake Overlord, All -Around Kitchen Badass!

    More about me →


    Join us on Social Media

    Bluesky Logo - White on Blue background. Pinterest Logo - White on red background. Youtube Logo - White on red background.

    More Than Poutine: A Uniquely Canadian Cookbook.
    Learn to sew with spandex

    Most Recent Posts

    • A yellow cake bundt cake, with a bag of homemade yellow cake mix.
      Yellow Cake Mix
    • A plate of eggless oatmeal banana cookies.
      Banana Oatmeal Cookies
    • A plate of St Patrick's Day rocky road brownies topped with toasted marshmallows, pecans, chocolate chips, and green tinted icing.
      Rocky Road to Dublin Brownies
    • A plate of moist and fluffy eggless banana muffins.
      Eggless Banana Muffins


    META

    Site Admin

    Logout

    Entries Feed

    Footer

    About

    • About Us
    • Privacy Policy
    • Frequently Asked Questions
    • Contact
    • Media

    Newsletter

    • Click here to sign up for emails and updates

    Our Other Blogs

    • Beyond Flour
    • Low Carb Hoser
    • 2 Nerds in a Truck
    • Spandex Simplified
    • Marie Back on Ice
    • Autism Rants

    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

    Copyright © 2024 Foodie Pro on the Foodie Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.