Chocolate Covered Sponge Candy
User Reviews
5
Chocolate Covered Sponge Candy
Description
The recipe starts by combining granulated sugar, dark corn syrup, honey, and water heated to 300°F without stirring after the sugar dissolves. This careful cooking to the hard crack temperature ensures the candy hardens properly. When removed from the heat, sifted baking soda is stirred in to create the characteristic bubbles and expand the candy's volume, resulting in a light, aerated texture once cooled.
After pouring the hot mixture into a parchment-lined and well-greased pan to set for about an hour, the hardened candy is broken or cut into pieces. Milk chocolate melting wafers are melted separately and used to coat the candy pieces, providing a smooth, sweet contrast to the brittle sponge.
This candy stores well for at least two weeks when kept airtight and makes a thoughtful gift. Using a tall, high-sided pot helps prevent overflow during boiling, and choosing melting wafers over chocolate chips helps avoid seizing and keeps the chocolate coating workable. The recipe yields about 24 pieces but can be adjusted in size.
Use a tall, high-sided stockpot to accommodate the mixture's expansion while boiling.Choose chocolate melting wafers rather than chips for smoother melting and easier dipping.The candy stores well in an airtight container for at least two weeks, making it ideal for gifting.Pieces can be sized to preference; the recipe yields about 24 pieces at the listed portion size.
Ingredients
- 1 cup granulated sugar
- ½ cup dark corn syrup
- ½ cup honey
- 1 tablespoon water
- 2 ½ teaspoons baking soda sifted
- 2 cups milk chocolate melting wafers such as Ghirardelli
Instructions
- Line a 9x13-inch pan with parchment paper, and spray it very well with cooking spray; set aside.
- To a high-sided medium stockpot* (See Notes), add the sugar, dark corn syrup, honey, water and heat over medium heat, stirring occasionally to encourage the sugar to melt.
- After the sugar has melted, clip a candy thermometer to the side of your stockpot, and do not touch it. Don't stir, move the pot, just let it be and leave it alone, until the mixture reaches 300F exactly. Do not overcook! It will take about 20 minutes to come up to 300F, give or take. The mixture will start looking increasingly thick, opaque, and yellow; this is normal.
- Remove the pot from the heat, and immediately add the baking soda.
- Pour mixture into prepared pan and allow it cool to set up, about 1 hour.
- After it has cooled, either break it into pieces or slice it with a knife. It's crumbly and won't slice evenly or perfectly so don't worry about that.
- To a microwave-safe bowl, melt the chocolate melting wafers** (See Notes) according to the package directions.
- Dip the candy into the chocolate to coat it. I find this easiest by balancing the candy on a wide-tined fork and letting the excess chocolate run through.
- Place dipped candies on a large sheet of parchment paper and allow chocolate to set up, about 1 hours. Optionally, add festive-colored holiday sprinkles at this point before the chocolate sets up, if desired.
- Candy will keep airtight at room temp for at least 2 weeks (probably at least 1 month); I don't recommend refrigerating or freezing it because the texture will change.*** (See Notes)
Notes
- Use a tall, high-sided stockpot to prevent boil-over as the candy mixture expands and bubbles significantly.
- Opt for Ghirardelli Chocolate Melting Wafers instead of chips to avoid seizing and maintain a workable dipping chocolate.
- Store the finished candy airtight for up to two weeks; this also makes a convenient gift that can be portioned in reusable jars or festive bags.
- The recipe yields approximately 24 pieces; adjust piece size as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 154kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 3mg | 1% |
| Sodium | 158mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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