Tested till perfect Sponge Toffee
Sponge Toffee
Photography by Ronald Tsang

Sponge Toffee

It takes just five simple ingredients to create this crunchy confection from our Holiday Celebrations 2009 special issue. To ensure an airy toffee, do not overstir the caramel when adding the baking soda. Dip the pieces in white chocolate for a festive touch.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2015

Recipe4 out of 5 based on 83 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Cook time 3 hours and 30 minutes
  • Portion size 48 pieces


  • 2-1/2 cups 2-1/2cupsgranulated sugar
  • 2/3 cup 2/3cupwhite corn syrup
  • 4 tsp 4tspbaking soda
  • 2 tsp 2tspvanilla
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In large saucepan, bring sugar, corn syrup and 1/3 cup water to boil over medium heat, stirring just until sugar dissolves. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300?F (149?C) or 1 tsp mixture dropped in cold water forms hard brittle threads, about 10 minutes. Remove from heat.

Standing back and averting face, whisk in baking soda and vanilla. (Caramel will bubble and sputter and increase in volume.) Do not overmix.

Pour into greased parchment paper– lined 13- x 9-inch (3.5 L) cake pan. Let cool in pan for 2 hours. Break into 1 1/2-inch (4 cm) pieces. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 month.)

Nutritional Information per piece: about

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