Honeycomb Toffee (Sponge Toffee) Recipe
Honeycomb Toffee (Sponge Toffee) is a crisp, airy homemade candy with a deep caramel flavor and signature bubbly interior. Break it into rustic pieces or dip it in chocolate for an irresistible sweet treat.
Servings: 48 pieces
Calories: 109kcal
Equipment
Ingredients
- 2 1/2 cups granulated sugar
- 2/3 cup white corn syrup
- 1/3 cup water
- 4 tsp. baking soda
- 2 tsp. vanilla
Instructions
- Spray an 8x11" pan with cooking spray and line with parchment paper. Set aside.
- Place sugar, water, and white corn syrup in a 12-cup or 3 L saucepan over medium heat and cook, stirring, until the sugar dissolves.
- Bring to a boil, and cook without stirring. Brush down the crystals on the sides with a pastry brush dipped in cold water. Cook until the hard crack stage of 300F, or when 1 tsp. is dropped into water it forms hard brittle threads, about 10 min.
- Remove from the heat and, being very careful, add baking soda. Add it all at once and quickly stir with a whisk. It will increase dramatically, but just keep whisking; add the vanilla in now. Don't over-stir at this point.
- Working quickly, pour toffee into the prepared pan. Let cool without disturbing until completely cool, about 2 hours. Break into pieces.
- Make ahead, store in an airtight container between layers of waxed paper for 1 week.
Notes
See the post for more information, photos or tips.
Nutrition
Serving: 1 | Calories: 109kcal | Carbohydrates: 28g | Sodium: 216mg | Sugar: 28g