Sponge toffee used to be a favourite of mine when I was young. I would buy it from the canteen at the arena while watching my brother's hockey games or during Friday night public skating. I'm pretty sure there was no honey in that version, but what did I know as a kid? At first bite, it's crunchy, then it would just melt in your mouth. The addition of honey gives the toffee a floral note. For an extra special treat, dip the edge of the sponge toffee in chocolate and sprinkle with bee pollen.
Ingredients
- 1 1/2 cups sugar
- 1/4 cup water
- 1/4 cup corn syrup
- 1/3 cup honey
- 1 tablespoon, plus 1 teaspoon baking soda, sifted
- 1/4 teaspoon cream of tartar
- Pinch of sea salt
Instructions
Before you get started, grease a 10-by-8-inch baking pan (or a similar size), then line with parchment paper so that it covers the bottom and up and over the sides by a few inches to extend the height of the pan walls. Sift the baking soda and cream of tartar into a small bowl. You want to have this ready to go. Using at least a five-quart pot or Dutch oven, add the sugar, water, salt and corn syrup, then place onto the stove over medium-low heat. When the sugar and syrup start to bubble, add the honey.
Using a thermometer, bring this mixture to 300 F.
Once the temperature is reached, remove the pan from the heat and add the baking soda and cream of tartar. Using a heat-proof spatula, begin stirring. The toffee will start to expand rapidly. Quickly incorporate all the baking soda, then pour into the baking pan. The toffee will continue to expand a little then start to sink in the centre.
Let the toffee cool for about 2 hours before removing it from the pan. Once removed, break into small pieces and place into an air-tight container. The sponge toffee will keep for up to a couple of weeks depending on humidity.
