Double caramel sponge candy



5 min


127 grams

* PLUS Standing Time: 20 minutes
Double caramel sponge candy

Roberto Caruso


  • 1 cup granulated sugar
  • 1/2 cup corn syrup
  • 1 tsp vanilla
  • 1 tbsp baking soda
  • 1/4 cup Skor bits


  • Line a baking sheet with parchment. Stir sugar with corn syrup and vanilla in a deep medium-sized pot until combined. Put pot on the stove over medium-high. Do not stir again. Bring to a vigorous boil. Continue to boil until bubbles are brown-tinged, 4 min.
  • Remove from heat and immediately whisk in baking soda. Mixture will froth and expand. Pour out immediately onto prepared sheet. Let cool 2 min, then sprinkle toffee bits overtop.
  • Cool completely, then crack into pieces. Candy will keep well, stored in an airtight container, for up to 5 days.
  • Prep Tip: This recipe comes together quickly, so get all your ingredients and equipment ready before starting.


Learn how to make a rattan candy gift box here.