Recette de caramel au café façon tire éponge

Oct 29, 2025

Coffee Sponge Toffee–Style Caramel Recipe

Oct 29, 2025

Our coffee sponge toffee–style caramel recipe is a modern twist on the beloved traditional sponge toffee. This classic Quebec treat, known for its light and crispy texture, takes on new depth here with a hint of espresso that perfectly balances the sweetness of the airy caramel. The result is a delightful contrast of bitterness and sweetness — perfect alongside a cup of coffee or as a crunchy finish to any meal!

A bit of history: the reinvented sponge toffee

Sponge toffee — also known as honeycomb toffee — is a classic confection made primarily from sugar and baking soda. Its unique texture comes from the chemical reaction that occurs when baking soda is added to hot caramel: the mixture suddenly puffs up, forming tiny air bubbles that harden as it cools, creating that light, crispy texture.

In this version, a shot of espresso (or strong brewed coffee concentrate) is added to deepen the flavor and add aromatic richness. The result is a treat that’s as beautiful as it is delicious: golden, airy, and delicately bitter.

Ingredients (for about 6 to 8 servings)

1 cup of white sugar
¼ cup of light corn syrup (or liquid glucose)
45 ml (1.5 oz) of cooled espresso
1 ½ tsp of baking soda

Instructions

Prepare the pan: Line an 8×8-inch (20×20 cm) square pan with parchment paper or lightly butter it. Keep it close at hand — once the caramel is ready, you’ll need to work quickly!
Heat the sugar: In a heavy-bottomed saucepan, combine the sugar, corn syrup, and a splash of water. Heat over medium, stirring gently until the sugar fully dissolves.
Caramelize: Increase the heat slightly and cook without stirring until the mixture reaches 150°C (300°F) on a candy thermometer. The color should turn golden amber.
Add the espresso: Remove from heat and carefully pour in the hot espresso. The mixture will bubble up — watch for splatters!
Incorporate the baking soda: Immediately add the baking soda and whisk quickly but gently. The caramel will expand and foam up rapidly.
Pour and cool: Quickly transfer the foamy mixture into the prepared pan. Do not spread it — let it settle naturally. Allow to rest at room temperature for 2–3 hours.
Unmold and break: Once hardened, remove from the pan and break into irregular pieces. Store in an airtight container, away from humidity.

Tips for the perfect honeycomb caramel

The success of your sponge toffee depends on sugar temperature. Too low, and it’ll stay sticky; too high, and it’ll taste burnt. A candy thermometer is essential.
Add the baking soda all at once and mix briskly but briefly — overmixing will collapse the bubbles.
Keep moisture out! Don’t expose the candy to humidity or open the container too often.
For an extra indulgent twist, dip the honeycomb pieces in tempered dark chocolate — a heavenly match for the espresso!

Coffee caramel honeycomb is a treat that’s easy to make, mesmerizing to watch, and absolutely delicious to eat. Whether you serve it as a coffee-side snack, a gourmet gift, or a dessert topping, it’s sure to impress every time!

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FAQs

Why did my honeycomb turn out dense and hard instead of light and airy?

That usually happens for one of two reasons: either the sugar mixture didn’t reach the precise temperature of 150 °C (300 °F), or it was overmixed after adding the baking soda. Temperature is crucial — if it’s too low, the baking soda won’t react properly; if it’s too high, the mixture will burn. Also, stirring too much after adding the baking soda releases the carbon dioxide gas, preventing the honeycomb’s airy structure from forming.

Can I replace corn syrup with maple syrup or honey in the honeycomb recipe?

It’s strongly discouraged. Corn syrup is an inverted sugar that helps prevent crystallization of the white sugar. Without it, your honeycomb is likely to turn grainy and form sugar crystals. Maple syrup and honey contain more water and minerals, which can alter the boiling point and final reaction, leading to a sticky and chewy rather than crisp texture.

What’s the best type of coffee to use for the espresso?

For the best espresso flavor, use a dark roast, preferably Italian-style or a blend made specifically for espresso. The coffee should be strong and concentrated so its flavor stands out against the sweetness of the caramel. Make sure the espresso is cooled or lukewarm before mixing it with the other ingredients.

How long does espresso honeycomb keep?

Store the honeycomb in an airtight container at room temperature, away from heat and humidity, for about 2 to 3 weeks. Moisture is its worst enemy — it will make the candy soft and sticky. If you’ve coated your honeycomb in chocolate, the chocolate will help seal it and extend its shelf life.