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5.0 from 36 votes

Sponge Candy Recipe

This sponge candy recipe is a crunchy, airy candy with a light sweet flavor - an easy giftable sweet in only 30 minutes!

Prep Time
10 mins
Cook Time
10 mins
cool
5 mins
Total Time
30 mins
Servings: 12
Calories: 289 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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).
  3. 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.
  4. When the mixture is cool, break into bite-sized pieces.
  5. 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.
  • 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

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

% 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.