Chocolate Dipped Sponge Toffee

It’s the simplest things in life that are often the sweetest. Like this classic treat you may remember from your childhood! There are just 5 ingredients in the toffee, including our Golden Yellow Sugar for subtle caramel notes and beautiful colour, and it’s easy to make. Oh, and the chocolate dip is a decadent finishing touch that we highly recommend! Special thanks for this recipe goes out to our friend Marcella DiLonardo (@modestmarce).

Prep Time
10 minutes
2 hours cooling time
Cook Time
10 minutes
A bowl of chocolate coated sponge toffee on a bowl with a glass of milk

Baking pan (8 x 8 inch)

Parchment paper

Scale OR dry measuring cups

Measuring spoons

Liquid measuring cup

Large heavy-bottomed saucepan (high-sided)

Large heatproof spatula x 2

Candy thermometer

Pastry brush

Whisk (metal)

Medium heavy-bottomed saucepan

Medium heatproof bowl (preferably stainless steel)

Kitchen towel

Baking sheet

Wooden spoon OR rolling pin

Airtight container

8 servings
  • ⅓ cup (83 ml) water
  • 2½ cups (543 g) Redpath® Golden Yellow Sugar, packed
  • ⅔ cup (167 ml) corn syrup
  • ¼ tsp (2 g) salt
  • 4½ tsp (23 g) baking soda
Garnish (optional):
  • 1 cup + 3 tbsp (202 g) milk or dark chocolate, roughly chopped
  • Flaky sea salt

Step 1

Lightly grease an 8 x 8-inch baking pan and line with parchment paper. Leave a 2-inch overhang for easy unmoulding. 

Step 2

Add the water to the bottom of a large, high-sided, heavy-bottomed saucepan. Add the Redpath® Golden Yellow Sugar, corn syrup, and salt. Stir to thoroughly combine, being careful not to splash the sides of the pot with the sugar mixture as this may encourage the sugar to crystallize. Clip a candy thermometer to the side of the pan, ensuring the tip is in the mixture but not touching the bottom of the pan.

Step 3

Place the saucepan over medium heat; do not stir when mixture is cooking. Bring the sugar mixture to 300°F (149°C) (hard crack stage). Use a clean pastry brush dipped in water to brush the sides of the pot if the mixture begins to crystallize. 

Step 4

Have the prepared pan and baking soda (see Chef’s Tips) nearby. Remove saucepan from heat and quickly whisk in the baking soda. Be careful, as the sugar mixture will begin to foam and rise in the pot.

Step 5

Quickly pour the sponge mixture into the prepared pan and smooth the top with a heatproof spatula to create an even surface, being careful not to deflate the sponge mixture.

Step 6

Let mixture cool completely at room temperature; 2 hours.

Step 7

With the help of the parchment overhangs, lift and remove the completely cooled sponge toffee from the baking pan. Carefully peel off the parchment. Break sponge toffee into bite-size pieces using the handle of a wooden spoon or a rolling pin.

For the garnish (optional):

Step 1

Place about 2 inches of water into a medium heavy-bottomed saucepan. Bring water to a boil. Reduce heat to low. Place roughly chopped chocolate into a medium heatproof bowl. Fit the bowl over the pot of just simmering water, ensuring the bottom of the bowl does not touch the surface of the water. With a heatproof spatula, gently stir chocolate until almost completely melted. Carefully remove bowl from the pot, wiping the bottom of the bowl of any condensation with a kitchen towel. Stir chocolate until fully melted and smooth; the residual heat will further melt any chocolate that may not have melted.

Step 2

Line a baking sheet with parchment paper. Set aside.

Step 3

Dip each piece into the melted chocolate and place onto the parchment-lined baking sheet. Sprinkle with flaky sea salt, if desired. Allow chocolate to set; about 15 minutes.

Step 4

Store in an airtight container layered between pieces of parchment paper at room temperature; do not place into the fridge (see Chef’s Tips).

A bowl of chocolate coated sponge toffee on a striped towel with a bag of Redpath Golden Yellow Sugar