This sponge candy recipe makes a nice treat for the holidays. Use a reliable candy thermometer for this recipe.
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.
Brown Sugar Fudge - Penuche
- 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)
- 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.
- 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.
- If desired, dip pieces in a purchased melted chocolate coating or the mixture below.
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.
Tips From a Visitor
"... candy that actually tastes better than the $18.95/pound candy I bought the other day. I'm convinced that dark syrup is better than light. And be sure to get it thoroughly to the hard crack stage. Grease everything before you pour; let it spread itself; cut into desired pieces when it is set (about 1/2 hour). Put pieces in a zip-close bag overnight; pieces sound like glass shards. Dip in whatever type chocolate you wish. Excellent taste & texture!"