Chocolate Dipped Sprinkle Honeycomb Toffee

Honeycomb toffee, cinder toffee, sponge toffee – no matter what you call it this light, crisp, sponge-like toffee is just too good. If you’ve never had sponge toffee, you’re seriously missing out! Luckily it’s super easy to make and it only takes 5 ingredients – so now you have no excuse! Making candy, in general, is a little bit of a challenge, but if you’re patient and follow the directions closely you should be good. The hardest part is boiling the sugar to the right temperature, if you screw that up you’ll have to start from scratch (not fun). If you want to make this easier for yourself, get a candy thermometer. Once you get all of your tools and ingredients organized (before you start making this) you’ll be set!

There are loads of things you can do with sponge toffee, you can eat it just the way it is (obviously) orrrrrrr you can sprinkle it on top of ice cream, add it to your chocolate chip cookie recipe, decorate cupcakes with it, etc. To make your sponge toffee extra special, dip it in chocolate! Use any kind of chocolate you want. Dark chocolate contrasts really well with the sweet toffee, sprinkle some flaked sea salt on top and the flavours will explode in your mouth! White chocolate, on the other hand, adds a different type of sweetness and creaminess that really makes this treat extra decadent.

Print Recipe
Chocolate Dipped Sprinkle Sponge Toffee
A classic treat with a colourful twist!
Prep Time 2 hours
Passive Time 10 minutes
Servings
Ingredients
  • 1 cup ¼sugar
  • 1/3 cup white corn syrup
  • 2 tablespoons water
  • 2 teaspoons baking soda
  • 1/2 cup chocolate melted (white, milk, semi-sweet, dark - you’re choice)
  • 1 tablespoon toppings of your choice (sea salt sprinkles, etc)
Prep Time 2 hours
Passive Time 10 minutes
Servings
Ingredients
  • 1 cup ¼sugar
  • 1/3 cup white corn syrup
  • 2 tablespoons water
  • 2 teaspoons baking soda
  • 1/2 cup chocolate melted (white, milk, semi-sweet, dark - you’re choice)
  • 1 tablespoon toppings of your choice (sea salt sprinkles, etc)
Instructions
  1. In a medium or large saucepan, combine sugar, corn syrup and water
  2. Stir until sugar dissolves.
  3. Boil over medium heat, without stirring. Occasionally brush down sides with of pan with a pastry brush dipped in cold water until candy thermometer reads 300 degrees. (Note: if you don’t have a candy thermometer, take a teaspoon of the mixture and drop it into a cup of cold water, if it forms hard brittle threads you’ve reached the same point) This step should take approximately 10 minutes.
  4. Remove from heat and place on counter (with a dish cloth underneath to help the pot from moving and to protect your counter) immediately whisk in baking soda. Whisk until just combined. Mixture will bubble and increase in volume
  5. Quickly pour into prepared pan.
  6. Let stand for 2 hours, or until completely cool.
  7. Remove from pan and break into pieces in the size of your choice.
  8. Dip in chocolate, sprinkle with toppings and let set in fridge for 5 minutes. (Or don't and just enjoy on its own)

 

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