Spongecandy
This sponge candy recipe is a crunchy, airy candy with a light sweet flavor - an easy giftable sweet in only 30 minutes!
Servings: 12
Equipment
Ingredients
- 1 cup sugar
- 1 cup dark corn syrup
- 1 tablespoon white vinegar
- 1 tablespoon baking soda, sifted with a fork
- 1 pound milk chocolate candy coating, melted
Instructions
- In a heavy saucepan, combine the sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300° (hard-crack stage - about 12 minutes) on a candy thermometer. Do not overcook.
- Remove from the heat and quickly whisk in baking soda (it will start to foam up, but quickly whisk in until you can’t see baking soda anymore).
- Pour onto a lightly greased parchment paper-lined jelly roll pan. It will be large and foamy but will fall as it cools. Do not press or spread the candy.
- When the mixture is cool, break into bite-sized pieces.
- OPTIONAL: Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store candy in an airtight container.
Notes
Correct temperature.
- Test your candy thermometer before each use (should read 212°F) and adjust your recipe temperature up or down based on your test.
- High altitude. Reduce the cooking temperature in the candy recipe by 2 degrees every 1,000 feet above sea level.
- Make sure the baking soda is not expired, be sure that the candy reaches 300°F, don't overmix or you can stir the needed air pockets right out of the candy, humid or rainy weather can negatively affect this recipe.
Nutrition
Serving: 2.5oz | Calories: 289kcal | Carbohydrates: 53g | Fat: 9g | Saturated Fat: 9g | Sodium: 263mg | Potassium: 10mg | Sugar: 53g | Calcium: 4mg | Iron: 1mg