Chocolate-Dipped Sponge Toffee

This is the best candy to make with kids, as the foaming of the sugar mixture always delights them. The result is like a Crunchie bar.


  • ¾ cup sugar
  • 4 teaspoons corn syrup
  • 1 teaspoon baking soda
  • 8 ounces (250 grams) dark chocolate, melted (optional)


Line a baking sheet with parchment paper and set aside.

Combine sugar and corn syrup in a large pot over medium-low heat and cook for 7 minutes, swirling pan occasionally to help sugar dissolve, or until mixture turns a golden caramel colour. Quickly stir in baking soda. The caramel will begin to foam and will double in size. Immediately pour foam onto prepared parchment-lined baking sheet and let set at room temperature until crisp. Break into pieces and serve as is or dipped in melted dark chocolate. Makes about 12 servings depending on the size you break them into.