|Nutritional Guidelines (per serving)|
|Servings: 15 ounces (15 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 1g||3%|
|*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.|
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.
- 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
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
Gather the ingredients.
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.
Remove from heat and add the baking soda and the vanilla. 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.
Make the Dipping Chocolate
Melt the 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.