Honey Sponge Toffee
Author: Martha Stewart
Serves: 1 sheet
- 1½ cups sugar
- ¼ cup honey
- ¼ cup water
- 1 tablespoon baking soda
- Line a 12-by-17-inch rimmed baking sheet with parchment paper.
- Bring sugar, honey, and water to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-high. Cook, without stirring, until a candy thermometer reaches 300 degrees.
- Remove from heat, add baking soda, and stir with whisk just until incorporated.
- Gently pour mixture onto baking sheet without spreading. Let cool. Break into pieces.