Sponge Candy Recipe

Sponge Candy
Sponge Candy. Diana Rattray
  • 14 mins
  • Prep: 4 mins,
  • Cook: 10 mins
  • Yield: 15 Ounces (15 servings)
Ratings (6)

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

See Also:
Brown Sugar Fudge - Penuche

What You'll Need

  • 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)

How 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.
  1. 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.

Nutritional Guidelines (per serving)
Calories 158
Total Fat 3 g
Saturated Fat 2 g
Unsaturated Fat 1 g
Cholesterol 0 mg
Sodium 277 mg
Carbohydrates 34 g
Dietary Fiber 1 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)