Sponge Toffee (Honeycomb)

Golden, airy, and full of crunch, sponge toffee is one of Canada’s most nostalgic sweets. For some, it meant homemade trays cracked into shards at Christmastime; for others, it was the thrill of buying a big slab at county fairs or fall exhibitions. Simple ingredients, dramatic bubbles, and a sweet crunch made it both magical and approachable — a candy that connects Canadian kitchens to fairs, fundraisers, and family traditions across the country.

Prep Time: 10 minutes

Total Time: 30 minutes (plus cooling)

Makes: 1 tray

Ingredients

• 2 cups granulated sugar

• ½ cup corn syrup

• 2 tbsp honey (optional, for flavour)

• 2 tsp baking soda, sifted

Optional

• 300 g (10 oz) milk chocolate, melted (for dipping or coating)

Method

• Prepare pan: Line a 9×13-inch baking dish with parchment paper, leaving overhang for easy removal.

• Cook sugar syrup: In a deep, heavy-bottomed saucepan, combine sugar, corn syrup, and honey (if using). Heat over medium, stirring until sugar dissolves.

• Boil: Once dissolved, stop stirring. Let mixture boil until it reaches 150°C (300°F) on a candy thermometer (hard crack stage).

• Add baking soda: Remove from heat and quickly whisk in baking soda. The mixture will foam up dramatically.

• Set: Immediately pour into prepared pan without spreading. Let cool completely.

• Break & serve: Lift candy from pan, break into pieces, and dip in melted chocolate if desired.

Variations

• Maple version: Replace honey with 2 tbsp maple syrup for a Canadian twist.

• Dark chocolate coat: Use bittersweet chocolate for a richer flavour contrast.

• Gift idea: Pack shards into clear bags tied with ribbon for a homemade holiday gift.