You only need 4 ingredients to make this crunch toffee that is covered in chocolate. This Sponge Toffee has a light, rigid, sponge-like texture that melts in your mouth.
Just over 10 years ago, I took my first trip out of the United States. I remember holding my shiny, new, blank passport in my hands, excited for the adventure I was going on. I saw my first sights of New York in the distance on a layover in Newark before flying off to Paris. We spent some time in Paris and a few other spots in France, and flew over to London for a weekend. It’s a trip I’ll never forget.
Back then, though, I wasn’t nearly into food as I am now. I really hope to go back one day to experience a lot of the food that I missed out on, but I have fond memories of paninis and crepes and the best grilled cheese sandwich I have ever eaten. I also remember all of the different candy bars there were to try out when we were in London. I tried my first Flake, and I still wish I could find some more of those Coconut Rolos. I’m intrigued by the candy that you can find in other countries.
Sponge Toffee is a candy that originated in Britain, but is also popular in Australia and New Zealand. The honeycomb-like interior is made simply of sugar and golden syrup cooked together, and then baking soda works it’s magic, creating the holes and spaces in the candy. It almost feels like a science experiment when you are making it!! After cooling off, you break the candy into chunks and dip them in chocolate.
I’ll admit this sponge toffee wasn’t the easiest recipe for me, even though the ingredients are few and the instructions are short. First time around, I had a 2 1/2 year old distracting me, and I totally burnt the sugar. The second time, I think my candy thermometer must be a little bit off, because the candy still tasted a little bit burnt, although my husband said he couldn’t tell after I had dipped the chunks in the chocolate. We both definitely preferred the chocolate dipped candy to the plain toffee, and I know with some practice this could be a very fun recipe to work with!
- 1 cup sugar
- 3 tablespoons golden syrup (you can also substitute corn syrup or honey)
- 3 teaspoons baking soda
- bittersweet chocolate
- Line an 8×8-inch baking dish with foil and butter generously. Set aside.
- Heat the sugar and syrup in a saucepan. (Make sure your saucepan is big enough for when you add the baking soda and it bubbles up.) Bring to a boil over medium-high heat. Cook until it reaches 285F.
- Remove from the heat and stir in the baking soda. Stir well so that all of the baking soda will dissolve. Be careful – the mixture will really bubble up and it is extremely hot.
- Pour the mixture in the prepared pan to cool.
- When cooled, break into pieces. Dip in tempered chocolate. Place on a piece of waxed paper to set.
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