Classic Sponge Toffee

Classic Sponge Toffee is a treat that goes by many names – honeycomb toffee, angel food candy, and cinder toffee to name a few. Covered in chocolate it is known as Buffalo Sponge Candy. No matter what you call it, this light and airy crunchy treat is addictive and fun to make!

When I was a kid I would buy sponge toffee at the store with my allowance. It came in a little block and it was pure sugar bliss. It was crunchy but melted in your mouth. As I got older, I discovered a chocolate covered version of it and I am still trying to decide which one I like more!

Creating this sponge toffee is like a science experiment but the results are fantastic!

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Why make Classic Sponge Toffee?

Classic Sponge Toffee is a regional vintage candy that not everyone has tried but everyone should! It has strong origins that can be traced to the Cadbury Company in the UK but also has been a common treat in Wisconsin, Minnesota, New York and Pennsylvania for many years.

The British “Crunchie” bar and the “Buffalo Sponge Candy” versions both coat the sponge toffee in a thin layer of chocolate but trust me when I say this – it is so good on it’s own you may just choose to leave it naked!

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How to make Classic Sponge Toffee

Grease a 9×13 pan or a 10 inch springform pan generously with oil. Line the pan with parchment paper, extending the parchment paper 2 inches higher than the sides of the pan and grease the parchment paper as well.

This candy is mostly sugar and it is going to stick. When you pour the mixture into the prepared pan it is going to expand like crazy so the extra 2 inches up the sides will help to contain it.

Over medium high heat, in a deep medium sized saucepan, combine sugar, corn syrup, vanilla and water. Attach a candy thermometer to the side of the pan, positioned so it is in the liquid but not touching the bottom of the pan. Make sure that you can see the temperature because you’ll be watching for it to hit 300 degrees F.

Stir until the mixture is well combined and then allow the mixture to come to a boil without stirring it again. Allow to boil until the temperature on the candy thermometer reads 300 degrees (hard crack stage). This will take about 10 minutes. Check often in the last few minutes!

When the mixture reaches 300 degrees, remove it from the heat and carefully whisk in the baking soda all at once, stirring for no more than 5 seconds. You just need to get it combined. It will expand a little – be sure not to get any of the boiling mixture on you.

Immediately pour the hot toffee into the prepared pan. It will begin expanding immediately. Do not move it for one to two hours as it sets to avoid deflating the toffee.

As it sets it will sink a little, it might even develop a hole or two. Leave it alone and let it do it’s thing. It should cool completely before you remove the parchment paper.

Allow to cool completely and then break or cut into pieces to serve. I found it easier to cut it into large pieces and then cut the pieces into smaller pieces. Breaking it apart with our hands made it go everywhere. The pieces will not be perfect squares but it will cut into manageable, serving sized pieces.

These can be dipped in chocolate for Buffalo Candy or served as is. Store at room temperature in an airtight container. Either way – this is a vintage candy that we should not forget. Enjoy!

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Other Holiday Treat Recipes you may like:

Rolo Turtles – these little bites of sweet and salty with a pecan half on top are perfection in one bite!

Brown Sugar Candy – this is a childhood favorite of mine! Only during the holidays though. Chocolate covered or not, it’s a special treat!

Cookie Dough Truffles – chocolate covered, safe to eat cookie dough truffles!

Christmas Pretzel Candy – the perfect blend of sweet and salty for the holiday season!

Easy Peanut Butter Balls – Decadent and delicious and chocolate covered peanut butter balls. YUM!