Sponge Candy Recipe
User Reviews
5
Sponge Candy Recipe
Description
The Sponge Candy Recipe involves boiling a mixture of sugar, dark corn syrup, and white vinegar over medium heat. The syrup is stirred until dissolved, then cooked without stirring to reach 300°F, the hard-crack stage critical for candy texture. Baking soda is quickly whisked in off heat, causing the mixture to foam and trap air pockets that create the candy's signature honeycomb structure.
The foamy mixture is poured onto a lightly greased parchment-lined jelly roll pan and left undisturbed to cool and harden. After cooling, the brittle candy breaks into bite-sized pieces. Optionally, pieces are dipped in melted milk chocolate, then set until firm, adding a creamy sweetness that complements the crunchy texture.
The recipe includes important notes on testing candy thermometer accuracy, adjusting for high altitude by reducing cooking temperature slightly per 1,000 feet elevation, and warns that humidity and expired baking soda can impact results. Storage advice recommends keeping candy in a dry, airtight container at room temperature and avoiding refrigeration to preserve texture.
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
- Verify your candy thermometer accuracy before each use; it should read 212°F at boiling point.
- Reduce the cooking temperature by 2 degrees Fahrenheit for every 1,000 feet elevation above sea level.
- Use fresh baking soda to ensure proper foaming and texture of the candy.
- Cook the sugar mixture to exactly 300°F (hard-crack stage) and avoid overcooking for best texture.
- Humidity and rainy weather can negatively affect the candy's texture and success.
- Store finished candy in an airtight container at room temperature to keep it dry and crisp; do not refrigerate or freeze.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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