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.