Classic Sponge Toffee

Classic Sponge Toffee is a throwback childhood treat made with only five ingredients. The honeycomb toffee is light, airy and delicious!

Classic Sponge Toffee is a treat that goes by many names and has been in America since the early 1940’s. Creating the honeycomb is like a science experiment but the results are delicious.

Sponge toffee is crunchy but melts in your mouth. It’s pure sugar bliss and it is really fun to make. Definitely a throwback to our childhoods and a wonderfully unusual treat to share with friends!

Where did Sponge Toffee Come From?

Sponge Toffee is a regional vintage candy that has strong origins that can be traced to the Cadbury Company in Great Britain in the early 1900’s. It has been a common treat in New York, Wisconsin, Minnesota and Pennsylvania since the early 1940’s.

The British “Crunchie” bar and the “Buffalo Sponge Candy” versions both coat the sponge toffee in a thin layer of chocolate. This is another delicious way to enjoy this toffee!

How to make 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!

Grease a 9×13 pan or a 10 inch spring form 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 F (hard crack stage).

This will take about 10 minutes. Check often in the last few minutes!

When the mixture reaches 300 degrees F, 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 needs to cool completely before you remove the parchment paper.

Allow to cool completely and then break or cut into pieces to serve.We 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.

The pieces can be dipped in chocolate for Buffalo Candy or served as is. Either way – this is a vintage candy that we should not forget.

Store at room temperature in an airtight container. Enjoy!

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!