Sponge Candy Recipe
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5.0
36 reviews
Excellent
Sponge Candy Recipe
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This sponge candy recipe is a crunchy, airy candy with a light sweet flavor - an easy giftable sweet in only 30 minutes!
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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.
Equipments used:
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.
- 212°F)
- educe the cooking temperature in the candy recipe by 2 degrees every 1,000 feet above sea level.
- Recipe notes.
- Store this candy in an airtight container—it can last for several weeks at room temperature. Be sure that it stays dry and don't store it in the fridge or freezer.
- this candy in an airtight container—it can last for several weeks at room temperature. Be sure that it stays dry and don't store it in the fridge or freezer.
- 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 Information
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Serving
2.5oz
Calories
289kcal
(14%)
Carbohydrates
53g
(18%)
Fat
9g
(14%)
Saturated Fat
9g
(45%)
Sodium
263mg
(11%)
Potassium
10mg
(0%)
Sugar
53g
(106%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Serving | 2.5oz | |
| Calories | 289kcal | 14% |
| Carbohydrates | 53g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 9g | 45% |
| Sodium | 263mg | 11% |
| Potassium | 10mg | 0% |
| Sugar | 53g | 106% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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