Sponge Candy

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 12/27/22
Sponge candy recipe

The Spruce / Nita West
Prep: 4 mins
Cook: 10 mins
Total: 14 mins
Servings: 15 servings
Nutrition Facts (per serving)
241 Calories
8g Fat
47g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 15
Amount per serving
Calories 241
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 21%
Cholesterol 3mg 1%
Sodium 300mg 13%
Total Carbohydrate 47g 17%
Dietary Fiber 1g 5%
Total Sugars 45g
Protein 1g
Vitamin C 0mg 0%
Calcium 14mg 1%
Iron 1mg 5%
Potassium 95mg 2%
*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 pure vanilla extract

For the Optional Dipping Sauce:

  • 1 cake edible paraffin wax

  • 12 ounces semisweet chocolate chips

Steps to Make It

Make the Sponge Candy

  1. Gather the ingredients.

    Ingredients for sponge candy
    The Spruce / Nita West

  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.

    Melt sugar
    The Spruce / Nita West

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

    Add baking soda
    The Spruce / Nita West

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

    Buttered pan
    The Spruce / Nita West

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

    Dip in chocolate
    The Spruce / Nita West

Make the Dipping Chocolate

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

    Melt chocolate
    The Spruce / Nita West

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

    Dip sponge candy
    The Spruce / Nita West