This very fun and simple-to-make candy go by many names; cinder toffee, sponge candy, and my personal favorite, ‘hokey pokey,’ but no matter what you call it, this eye-catching confection is a proven crowd-pleaser. Thousands of bubbles, trapped in the cooling sugar syrup, give this the most interesting melt-in-your-mouth texture. As long as you’re very careful and heat the syrup up to the correct temp, there’s not a lot that can go wrong.
Learn how to make canna sponge toffee.
- Line a baking dish with parchment paper, measure out the baking soda in a small bowl, and have a heat-proof spatula ready before starting.
Whisk sugar, corn syrup, honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until the mixture is thinner but still cloudy. Let bubble until mixture is clear and thermometer registers 300 degrees F (149 degrees C).
Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress the mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.