November 8, 2017

Chocolate-Dipped Sponge Toffee

Recipe: Kristen Eppich

Prep Time: 25 minutes

Total Time: 3 1⁄2 hours, including cooling time


  • 2 cups granulated sugar
  • 1⁄4 cup water
  • 1⁄3 cup Lyle’s Golden Syrup
  • 3 1⁄2 tsp baking soda
  • 2 cups milk chocolate chips, melted


Yield: Makes 7 Cups

Prep Pan

  1. Line rimmed baking sheet with parchment paper. Spray parchment with cooking oil.

Heat Syrup

  1. Combine sugar with water and syrup in large (preferably 5-quart), heavy-bottomed pot over medium heat. Stir until sugar is moistened.
  2. Run damp pastry brush along edges of pot to remove any sugar crystals.
  3. Bring to boil without stirring. As mixture begins to turn golden, gently swirl the pan. Cook until syrup turns golden and reaches 300°F on candy or digital thermometer, 3 to 4 minutes.

Make Sponge Toffee

  1. Remove from heat and immediately whisk in baking soda just until combined. Mixture will bubble vigorously and expand.
  2. Working quickly, scrape mixture onto parchment-lined tray and let rest untouched (don’t spread with spatula or toffee will deflate). Let rest until cool, 1 to 2 hours.

Crack And Dip Toffee

  1. Crack sponge toffee into 1″ to 2″ shards and store in airtight container up to 5 days.
  2. As needed, dip pieces into melted chocolate and transfer to a parchment paper-lined baking sheet. Let sit 1 to 2 hours or until chocolate has hardened.

Stacey Brandford


House & Home December 2016