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)
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1 cup of white sugar
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¼ cup of light corn syrup (or liquid glucose)
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45 ml (1.5 oz) of cooled espresso
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1 ½ tsp of baking soda
Instructions
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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!
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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.
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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.
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Add the espresso: Remove from heat and carefully pour in the hot espresso. The mixture will bubble up — watch for splatters!
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Incorporate the baking soda: Immediately add the baking soda and whisk quickly but gently. The caramel will expand and foam up rapidly.
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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.
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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
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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.
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Add the baking soda all at once and mix briskly but briefly — overmixing will collapse the bubbles.
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Keep moisture out! Don’t expose the candy to humidity or open the container too often.
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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!
