Craving for a sweet treat? Look no further try our seafoam candy honeycomb sponge toffee recipe. Sweet, light, airy and crunchy melt in your mouth toffee made with only 3 ingredients and prepared within 15 minutes.
Were did sponge toffee originate from? Nobody really knows. It’s been around since 1900’s and became popular sometime in the 80’s. Sold at local exhibition fairs then commercialized in individual packets. One thing is for sure is that once people started eating they found them self soon addicted to this sweet packed confectionery.
Sugar might has been the greatest discovery aside fire and fermentation. Today these crisp sponge like toffee candies come in a wide variety of sizes and you can find tones of chocolate bars that blanket the toffee. Chocolate bars like Crunchie by Cadbury along with Skor, Daim and Heath are some of the more popular brands.
What’s ironic is that this genre of toffee candy is produced all over the world and depending on country, regions and States, they are given different names. For examples in the UK Britain and Ireland its called Cinder toffee, honeycomb or treacle toffee. In Scotland they call it puff candy while South Africa, Australia and the State of Ohio in America also named it honeycomb toffee. The strange thing is that within the United States different States and cities have completely different names for this unique crunchy candy.
Buffalo calls it sponge candy, Maine, Washington, California, Utah, Michigan and Oregon call it believe it or not Seafoam. In Canada its known and recognized as sponge toffee. Take an 8 hour drive from Toronto to Massachusetts and its sold as old fashioned puff. Take another road trip into Western New York, Minnesota, Milwaukee and Northwest Pennsylvania and this crunchy toffee is called sponge candy.
Now lets head down under to New Zealand were they’ve got creative and call it Hokey Pokey, yep that’s right Hokey pokey it is! I’m sure every Country in Europe, South America, Central America, Middle East and Asia all have creative names for this delicacy. I hope you enjoy the recipe below and why not, give it your own name.
Ingredients
- 250 grams granulated sugar
- 250 grams golden corn syrup
- 18 grams Sodium Bicarbonate (baking soda)
Directions
In a large sauce pot add the golden corn syrup followed by the sugar.
Heat on medium high and cook till sugar mixture reached 150C (300F) which is referred to the hard crack point. If you don’t have a candy thermometer, remove a little bit of the mixture and let a droplet fall onto cold water, if it harden immediately then it ready and you’ve reached the hard crack point.
Once the sugar mixture reaches temperature remove from heat and shift in the baking soda. Stir with a heat proof spatula or wooden spoon and stir constantly until baking soda is well combined and dissolved. The mixture with froth.
Transfer to a lined and greased 10×10 baking pan. You can use parchment paper or aluminum paper to line your pan.
Let cool for at least 2 hours before removing from pan.
Using a rolling pin crack the sponge toffee into pieces and place into serving plate or jar and enjoy.
Will keep up to 4 weeks in an air tight container.
Seafoam Candy Honeycomb Sponge Toffee Recipe
Ingredients
- 250 grams granulated sugar
- 250 grams golden corn syrup
- 18 grams Sodium Bicarbonate baking soda
Instructions
- In a large sauce pot add the golden corn syrup followed by the sugar.
- Heat on medium high and cook till sugar mixture reached 150C (300F) which is referred to the hard crack point. If you don’t have a candy thermometer, remove a little bit of the mixture and let a droplet fall onto cold water, if it harden immediately then it ready and you’ve reached the hard crack point.
- Once the sugar mixture reaches temperature remove from heat and shift in the baking soda. Stir with a heat proof spatula or wooden spoon and stir constantly until baking soda is well combined and dissolved. The mixture with froth.
- Transfer to a lined and greased 10×10 baking pan. You can use parchment paper or aluminum paper to line your pan.
- Let cool for at least 2 hours before removing from pan.
- Using a rolling pin crack the sponge toffee into pieces and place into serving plate or jar and enjoy.
- Will keep up to 4 weeks in an air tight container.
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