
Crunchy, sweet and a touch of chocolate? Count us in! Chocolate-Covered Sponge Toffee (Honeycomb Toffee) is the perfect sugary treat that’s surprisingly easy to make. In this recipe, we use honey for a rich taste, and we’re coating it with a silky milk chocolate to truly make it the ultimate dessert. Hints of caramel, honey and a crunch, it doesn’t get better than that!
The best part of this Chocolate-Covered Sponge Toffee is you can easily make this ahead of time. Just cover in an airtight container for up to one week.
The trickiest part of making sponge toffee comes down to the temperature of the mixture while it boils. For this, a candy thermometer is a must. Grab one and you’re on your way to make a delish dessert.
Related: Sponge Toffee (Honeycomb Toffee)
ingredients
directions
This recipe has a 2 hour cooling time and 1 hour chocolate setting time.

This recipe moves fast, so the key is to have everything ready and measured before you begin. Also, ensure you are using a large pot. The mixture will expand quite a bit!
Line a 9-inch pan with parchment paper and set aside. You can use a larger pan but the honeycomb will come out thinner but still delicious
In a large pot, combine sugar, water and honey. Stir till mixed and then let mixture boil.

Using a candy thermometer, keep an eye on the mixture until it hits 300°F. The colour will be a light amber.

Immediately remove from heat and add in vanilla. Whisk it 2-3 times and immediately add in your baking soda, vigorously whisking for 10 seconds.
Let the mixture increase in size. Do not stir it at this point.

Immediately pour into your prepared pan. Once again, do not stir or spread out with a spatula. Doing so will deflate the mixture and the sponge-like texture will be less visible. Be careful, as the mixture is hot.

Let cool for 1-2 hours or until firm. Once firm, break the mixture into small pieces using your hands.

Once melted, dip honeycomb pieces into chocolate as desired and let them harden on a parchment-lined baking sheet for 30 minutes or until hardened.

Serve and enjoy!
Note: Not enough chocolate for you? Feel free to dip it entirely into chocolate- I tried it both ways, and the dip allows us to see that beautiful honeycomb texture.
