Sponge Toffee

How To Cake It's profile picture
  • Time it takes: 3 hours
  • Difficulty Level: Beginner
  • Occasions: Everyday, St. Patrick's Day

A crispy, crunchy treat! This crunchy treat should be celebrated everyday of the year! Whip up a batch to press onto the outside of a cake (like I do in my Irish Overload Cake), or break it up and set out for snacking. Get crunching!

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Ingredients


Sponge Toffee

  • 1 ¼ cups Granulated Sugar
  • ⅓ cup Clear Corn Syrup
  • ⅓ cup Water
  • 1 ½ tablespoons Baking Soda
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Tools


  • 9" x 13" Metal Pan, lined with Parchment Paper
  • Candy Thermometer
  • Large Pot
  • Whisk
  • Meat Tenderizer, Mallet, or Spoon
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Learn More About Yo's Sponge Toffee!


Watch It!

  • Prepare pan with parchment paper, securing with a little bit of shortening.

  • In a large pot, stir sugar, corn syrup, and water over medium heat. Bring to boil.

  • Cook, without stirring until a candy thermometer reaches 300 degrees F, about 10-12 minutes.

  • Remove from heat, and very carefully whisk in baking soda. The toffee will bubble up and rise very high in the pot.

  • Pour into prepared pan. Let cool in rack without disturbing, about 2 hours.

  • Using a meat tenderizer, mallet, or spoon, break toffee into nuggets.

Congratulations you did it!

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