Looking for Something?

The Recipe Bandit

  • Home
  • Meal Ideas
  • Appetizers and Sides
  • Sweet & Snacky
  • Pickling & Preserving
  • Marinades & Seasonings
  • Dips, Sauces and Dressings
  • Don’t Eat Me
Home » Sweet & Snacky » Classic Sponge Toffee

Classic Sponge Toffee

Sweet & Snacky

11 Dec

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!

Jump to Recipe Print Recipe

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!

Greasing a pan for Classic Sponge Toffee with an oiled pastry brush.

Grease a 9×13 pan or a 10 inch spring form pan generously with oil.

Spring form pan lined with parchment paper for Classic Sponge Toffee.

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.
Sugar, corn syrup, vanilla and water in a saucepan with a candy thermometer.

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.

Sugar, corn syrup, vanilla and water bubbling in a saucepan with a candy thermometer.

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!

Candy thermometer showing 300 degrees F.

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!

Classic Sponge Toffee poured into the prepared pan.

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.

Classic Sponge Toffee Classic Sponge Toffee cooling in the prepared pan.

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.

Cooled Classic Sponge Toffee before breaking.

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.

Classic Sponge Toffee close up, showing the honeycomb.

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!

Finished Classic Sponge Toffee on a plate.

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!

Classic Sponge Toffee

Classic Sponge Toffee is a throwback childhood treat made with only five ingredients. The honeycomb toffee is light, airy and delicious!
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Resting time: 2 hours hours
Total Time: 2 hours hours 15 minutes minutes
Servings: 24 servings
Calories: 108kcal

Equipment

  • Candy Thermometer
  • Parchment Paper

Ingredients

  • cooking oil to grease the pan
  • 2 ½ cup white sugar
  • ⅔ cup light corn syrup
  • 2 tsp vanilla
  • 1/3 cup water
  • 2 tbsp baking soda
Prevent your screen from going dark

Instructions

  • 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.
  • 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 and not touching the bottom of the pan.
  • Stir until well combined and then allow the mixture to come to a boil without stirring it. Allow to boil until the temperature on the candy thermometer reads 300 degrees (hard crack stage). This will take about 10 minutes.
  • When the mixture reaches 300 degrees, remove it from the heat and carefully whisk in the baking soda, stirring for no more than 5 seconds.
  • 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.
  • Allow to cool completely and then break into pieces to serve. Store at room temperature in an airtight container. Enjoy!

Nutrition *

Calories: 108kcal | Carbohydrates: 28g | Fat: 0.1g | Sodium: 280mg | Potassium: 1mg | Sugar: 28g | Calcium: 2mg | Iron: 0.01mg
* The information shown is an estimate provided by an online nutrition calculator.
Have you tried this recipe? Post a pic and mention @TheRecipeBandit or tag #therecipebandit!

  • Michelle Mundy

    As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.

2 Comments

Previous Post: « Christmas Pretzel Candy
Next Post: Brown Sugar Candy »

Reader Interactions

Comments

  1. Deby says

    December 12, 2022 at 6:24 am

    5 stars
    Looking forward to creating this candy recipe.

    Reply
    • The Bandit says

      December 12, 2022 at 11:29 am

      5 stars
      🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Looking For Something?

Popular Posts

Slow Cooker Mexican Chicken Dip

Teriyaki Sweet Hot Beef Jerky

Sweet & Spicy Beef Jerky

Oktoberfest Pie

Peanut Butter Pumpkin Dog Treats

3 Ingredient Butterscotch Fudge

Keto Cheese Crisps

Parmesan Garlic Chicken Drumsticks (Air Fryer)

Cheddar Cheese Sauce for Veggies

Best Chicken Salad Ever

About Me

  • Michelle Mundy

    As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.

Connect With Us on Social Media

Facebook
Instagram
Pinterest
Pinterest
fb-share-icon
Twitter
YouTube
  • About Me – The Recipe Bandit
  • Subscribe
  • Privacy Policy
  • Contact Us

Looking For Something?

Copyright © 2025 · The Recipe Bandit · Delicious Recipes Using Everyday Ingredients

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are ok with it.