Sponge Candy Recipe

Sponge Candy
Sponge Candy. Diana Rattray
  • 14 mins
  • Prep: 4 mins,
  • Cook: 10 mins
  • Yield: 15 Ounces (15 servings)
Ratings (5)

This sponge candy makes a nice treat for the holidays.The recipe calls for dark corn syrup, but feel free to use light corn syrup if that's what you have. The key to success is a dependable candy thermometer

See Also:
Brown Sugar Fudge - Penuche

What You'll Need

  • 1 cup granulated sugar
  • 1 cup dark corn syrup
  • 1 tablespoon white vinegar
  • 1 tablespoon baking soda
  • Optional: 1/2 to 1 teaspoon vanilla
  • Optional: 1/2 cup melted chocolate (for dipping)

How to Make It

  1. In a medium saucepan, combine sugar, dark corn syrup, and vinegar; cook over medium heat, stirring until sugar melts. Cook without stirring until mixture is very brittle when placed in cold water, about 300° F to 310° F on a candy thermometer.
  2. Remove from heat and add the baking soda. The mixture will foam, creating the spongy texture. Pour into a well-buttered pan. When the candy has hardened, break it into pieces.
  1. If desired, dip pieces in a purchased melted chocolate coating or the mixture below.

For the Dipping Chocolate (Optional):

  • 1 cake paraffin wax
  • 12 ounces semisweet chocolate chips

Melt wax and milk chocolate chips together in double boiler. Dip candy in the melted chocolate mixture. Place on parchment paper or wax paper to cool.