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

Ingredients

  • For the Sponge Candy:
  • 1 cup granulated sugar
  • 1 cup dark corn syrup
  • 1 tablespoon white vinegar
  • 1 tablespoon baking soda
  • 1/2 to 1 teaspoon vanilla
  • For the Optional Dipping Sauce:
  • 1 cake edible paraffin wax
  • 12 ounces semisweet chocolate chips

Steps to Make It

Note: while there are multiple steps to this recipe, this candy is broken down into workable categories to help you better plan for preparation and cooking.

Make the Sponge Candy

  1. Gather the ingredients.

  2. In a medium saucepan, combine the 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.

  3. Remove from heat and add the baking soda. The mixture will foam, creating the spongy texture.

  4. Pour into a well-buttered pan. When the candy has hardened, break it into pieces.

  5. If desired, dip pieces in a purchased melted chocolate coating or the mixture below.

Make the Dipping Chocolate

  1. Melt the wax and milk chocolate chips together in double boiler.

  2. Dip candy in the melted chocolate mixture. Place on parchment paper or wax paper to cool.