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Crispy Homemade Honeycomb Toffee Sponge Candy

Crispy Homemade Honeycomb Toffee Sponge Candy for Sweet Moments

Craft delightful Crispy Homemade Honeycomb Toffee Sponge Candy without breaking the bank – a sweet crowd-pleaser with a crispy texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings: 10 pieces
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Candy
  • 1 cup granulated sugar The star ingredient that sweetly crystallizes into airy bliss; don’t stir once boiling.
  • 1/3 cup light corn syrup Prevents crystallization.
  • 1/3 cup water Helps dissolve the sugar and create syrup magic.
  • 1 teaspoon baking soda Creates the light, bubbly texture.
For the Chocolate Dip
  • 1 cup chocolate (for dipping) Choose high-quality chocolate or chips.
  • 1/2 cup heavy cream (for ganache dip) Use coconut cream for vegan option.

Equipment

  • Medium saucepan
  • Candy thermometer
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine granulated sugar, light corn syrup, and water over medium heat until sugar dissolves, about 5 minutes.
  2. Bring the syrup to a boil, watching closely as it bubbles until it reaches a light amber color, around 300°F, about 10 minutes.
  3. Remove from heat and stir in baking soda immediately; mixture will foam up.
  4. Pour the foamy mixture into a greased or parchment-lined baking sheet and allow to cool at room temperature for 1 to 2 hours.
  5. Break into irregular pieces for serving.
  6. In a small saucepan over low heat, combine chocolate and heavy cream, stirring until melted and glossy, about 5 to 7 minutes.
  7. Dip honeycomb pieces in melted chocolate, allowing excess to drip off, and place on a parchment-lined tray. Let set for about 30 minutes.

Nutrition

Serving: 1pieceCalories: 110kcalCarbohydrates: 18gProtein: 1gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 15mgPotassium: 30mgSugar: 14gCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 2 weeks. Avoid refrigerating to prevent moisture. For longer storage, freeze pieces separated by parchment paper for up to 3 months.

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