Tested till perfect Sponge Toffee
Sponge Toffee
Photography by Matthew Kimura

Sponge Toffee

This special childhood treat is fun to watch as it goes from granulated sugar to a molten confection. Broken into pieces and dipped in chocolate, it's sheer bliss.

By The Canadian Living Test Kitchen

Source: Canadian Livng Holiday Cookbook: Fall 2009

Recipe4 out of 5 based on 67 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 48 pieces


  • 2-1/2 cups 2-1/2cupsgranulated sugar
  • 2/3 cup 2/3cupwhite corn syrup
  • 1/3 cup 1/3cupwater
  • 4 tsp 4tspbaking soda
  • 2 tsp 2tspvanilla
To change the number of servings, enter the number, then press "calculate". or reset


In 12-cup (3 L) saucepan, stir together sugar, corn syrup and water over medium heat just until sugar dissolves.

Bring to boil; cook, without stirring but brushing down side of pan occasionally with pastry brush dipped in cold water, until candy thermometer reaches hard-crack stage of 300°F (149°C), or when 1 tsp (5 mL) hot syrup dropped into cold water forms hard brittle threads, about 10 minutes.

Remove from heat. Standing back and averting face, whisk in baking soda. (Caramel will bubble and sputter and increase in volume.) Whisk in vanilla.

Pour into greased foil-lined 13- x 9-inch (3.5 L) metal cake pan. Let cool in pan on rack without disturbing, about 2 hours. Break into 1-1/2-inch (4 cm) pieces. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 month.)

Nutritional Information Per piece: about

cal 53 pro 0g total fat 0g sat. fat 0g
carb 14g fibre 0g chol 0mg sodium 111mg
potassium 0mg
This recipe is featured on Too hot to cook? 39 no-sweat summer recipes
All rights reserved. TVA Group Inc. 2015