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Crispy Homemade Honeycomb Toffee Sponge Candy

Delight in Crispy Homemade Honeycomb Toffee Sponge Candy

This Crispy Homemade Honeycomb Toffee Sponge Candy is a nostalgic treat that combines airy honeycomb with rich chocolate.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 pieces
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Honeycomb
  • 1 cup Granulated Sugar Use fresh to avoid crystallization.
  • 1/4 cup Corn Syrup Golden syrup or honey can be used as a substitute.
  • 1/4 cup Water Used to dissolve sugar.
  • 1 teaspoon Baking Soda Ensure it’s fresh for best results.
For the Chocolate Dip
  • 1 cup Chocolate (for dipping) Choose high-quality chocolate, including dairy-free varieties.
  • 1/4 cup Heavy Cream Can substitute with coconut cream for a vegan option.

Equipment

  • Medium-sized saucepan
  • Baking sheet
  • spatula
  • Microwave-safe bowl
  • wire rack

Method
 

Step-by-Step Instructions
  1. Prepare the Baking Sheet: Grease a baking sheet or line it with parchment paper.
  2. Mix Ingredients: Combine sugar, corn syrup, and water in a saucepan over medium heat until dissolved.
  3. Boil Uninterrupted: Bring the mixture to a boil without stirring until it reaches a deep amber color, about 8–10 minutes.
  4. Add Baking Soda: Stir in baking soda, the mixture will bubble up. Mix thoroughly and gently.
  5. Pour and Cool: Pour the mixture onto the prepared baking sheet. Let it cool completely for 1–2 hours.
  6. Prepare Chocolate Dip: Melt chocolate in a microwave-safe bowl, then stir in heavy cream for a richer dip.
  7. Dip and Serve: Break the cooled honeycomb into pieces and dip in chocolate. Allow to set before serving.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 10mgSodium: 50mgPotassium: 40mgSugar: 18gVitamin A: 100IUCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container at room temperature for up to 2 weeks. Avoid refrigeration to maintain crunchiness.

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