Sponge Toffee
This recipe is from the Great Camp Woolsey Cookbook, courtesy of the Ottawa Area Girl Guides.
Bring to a boil 1 cup of corn syrup and 1 cup of white sugar. Cook until it reaches a temperature of 305 F. Remove from heat and stir in 1 tbsp of baking soda (it will really bubble!). Pour into a buttered 9x13" pan. When cool, break into chunks.