Sponge toffee (aka honeycomb candy) is very crunchy but melts in your mouth. If you love Cadbury Crunchie bars, dip your toffee pieces in chocolate.
Good to have a candy thermometer but not necessary.
INGREDIENTS
- 2 1/2 cups granulated sugar
- 2/3 cup white corn syrup
- 1/3 cup water
- 4 tsp baking soda
- 2 tsp vanilla
DIRECTIONS
- In a large saucepan, stir together sugar, corn syrup and water over medium heat just until sugar dissolves.
- Bring to boil and continue to cook without stirring. Brush down side of pan occasionally with pastry brush dipped in cold water, until candy thermometer reaches hard-crack stage of 300°F (Video of hard crack stage)
- Remove from heat.Whisk in baking soda. (sugar mixture will bubble and sputter and increase in volume! Be careful!) Whisk in vanilla.
- Pour into greased foil-lined 13- x 9-inch pan. Let cool without disturbing, about 2 hours. Break into pieces. Dip pieces in melted chocolate if desired. Store layered between waxed paper in airtight container.
Want to see another version of the same thing? You might like this one better.
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