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    Home › Recipes › Sponge Toffee

    Sponge Toffee

    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!

    Share this recipe

    • Ingredients
    • Tools
    • Instructions
    • 1 ¼ cups Granulated Sugar
    • ⅓ cup Clear Corn Syrup
    • ⅓ cup Water
    • 1 ½ tablespoons Baking Soda
    Item Name: Availability:
    9" x 13" Metal Pan, lined with Parchment Paper
    Candy Thermometer
    Large Pot
    Whisk
    Meat Tenderizer, Mallet, or Spoon

    Prepare Pan

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


    Mix & Heat Ingredients

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


    Reach Your Temp

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


    Adding Bubbles

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


    Pour Into Pan & Set

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


    Break It Up!

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


    Congratulations!

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