Chocolate Covered Homemade Sponge Candy

Sponge Candy
Diana Rattray
  • Total: 14 mins
  • Prep: 4 mins
  • Cook: 10 mins
  • Yield: 15 Ounces (15 servings)
Nutritional Guidelines (per serving)
158 Calories
3g Fat
34g Carbs
1g Protein
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Nutrition Facts
Servings: 15 Ounces (15 servings)
Amount per serving
Calories 158
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 277mg 12%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 3%
Protein 1g
Calcium 9mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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


  • 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)

Steps 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.

  3. 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.