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How to make it

  • Combine sugar, syrup and vinegar in large sauce pan.
  • Stir over med. heat until sugar is dissolved.
  • Continue to cook to 300F(hard crack stage).
  • Remove from heat,stir in baking soda quickly (will become frothy)
  • Pour into a buttered pan.
  • Cool and break into pieces.

Reviews & Comments 12

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  • chefette 2 months ago
    @Craigenstine...
    you really need to get over yourself. People may post and share links and have suggestions and have opinions about these and other recipes and rate them however they like. If someone wants to rate the recipe because they do not feel like the method was was explained well enough, then that is their right. So deal with it. This recipe actually does not give detailed info regarding the steps to make it. Sugar and candy making can be complicated- kind of like you mentioned. It also doesnt even tell you to "be careful" becaise when you add the baking soda it can get "dangerous". Not juat "frothy". So yes, a better method, would be helpful to everyone. Not just those who are "experienced".
    Looks like you dont have ANY recipes here... :(
    But- your description of yourself is; "the cook". Also you must be the guy who decides who can rate what and comment on what on this site? The point of the star system is to rate the recipes based on everything. If the directions are not clear for every kind of cook, than there are going to be problems. Also... like someone asked; what sized pan does it require?!? Not enough info for those who may have never done sugar wprk or candy making before. Im going to try the recipe, since i am experienced... and can fill in the blanks for myself... and can let you all know what i think OVER ALL. including the method...
    thank you for sharing this recipe, as i love sponge toffee!!!
    Usually when people get offended about things like this, its because they themselves have insecurities. In this case it sounds like these issues are cooking related. Putting others down to make themselves feel better about their own cooking abilities i guess. (Oh yes... and by "they"- i mean YOU).
    Someone needs to stick up for Rapala here!
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  • Craigenstein 4 years ago
    @Rapala10: Both recipes are good, just catered for different skill levels. Most recipes for cooking sugar that use water are geared more towards beginners, once you have tried sugar cooking a few times water becomes somewhat unnecessary. The recipe is simple because the process is simple. Please don't rate recipes you haven't, or are unwilling to try.
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    " It was not good "
    rapala10 ate it and said...
    oh sorry the address to the other recipe is canadianliving.com/food/sponge_toffee.php so whoever read my other comment that address is wrong!!!! the one i just named is the right one.
    Was this review helpful? Yes Flag
    " It was not good "
    rapala10 ate it and said...
    i havn't tried this yet but I don't think i will. i found a better one that explains more on how to do it. the address to this recipe is canadianliving.com/.../sponge_toffee and you should find it. I'm dying to try it.
    Was this review helpful? Yes Flag
  • gwenstott 5 years ago
    Excellent!! Super easy. I put mine into a rimmed cookie sheet and worked well ( I doubled the recipe) We're going to coat with melted chocolate and give as hostess gifts this Christmas.
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  • smileybran 5 years ago
    What size pan do you need to use and will Pam cooking spray work?
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    " It was excellent "
    burgandy26 ate it and said...
    WOW NEVER HAD IT
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  • ayngelwing 7 years ago
    Loooooove sponge toffee, thanks for the share! We used to buy big chunks of it for a nickel at the corner store.....
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  • kaylieb 8 years ago
    i love it !
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  • deliciousnyc 8 years ago
    is this like the stuff in the middle of a Crunchie bar? looks amazing......
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  • softshellcrab 8 years ago
    Ditto what michelle 73 posted. Thanks!
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  • michelle73 8 years ago
    I absolutely love this stuff and I had no idea there was even a recipe for it. Thank you so much!
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  • cherihannah 8 years ago
    Great fun time with kids Thanks
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