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This is an odd, weird, and even unusual – but oh so delicious – old-time candy. The sound and look of it may scare you away, but once you try this, I think you will be hooked. This candy isn’t overly sweet but has a unique flavor that is so addicting. I hope you will try this and make it a Christmas staple, as it has become for my family.
As with all candy making, have all the ingredients ready and the pan prepared before you begin, as the process can be fast towards the end, and having everything ready makes for a smooth outcome!
A different candy, yes, but one that people will love at first bite. I love to make different and old-time recipes, bringing back these lost candies. Enjoy this season with new flavors!
More Christmas Candy
- English toffee
- Grandma’s peanut brittle
- Peco candy
- Peanut clusters
- Peanut butter balls
- Chocolate and peanut butter fudge
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Sponge Candy
Ingredients
- 1 cup granulated sugar
- 1 cup dark corn syrup
- ½ tsp molasses
- 1 tbsp distilled white vinegar
- 1 tbsp baking soda
- melted dark chocolate (optional)
Instructions
- Prepare the pan that will be needed at the end to pour the candy into. Grease a 9×13 or jelly roll pan generously (a jelly roll pan will produce a flatter candy and a 9×13 will produce thicker).
- Bring sugar, corn syrup, molasses, and vinegar to a boil in a heavy-bottomed large saucepan (at least a 4 quart). Continue to boil, stirring constantly until a candy thermometer registers hard crack or 300°F.1 cup granulated sugar, 1 cup dark corn syrup, ½ tsp molasses, 1 tbsp distilled white vinegar
- Once at a hard crack, remove from heat and stir in one tablespoon baking soda until completely incorporated. The mixture will foam up and bubble. This is why a large saucepan is needed.1 tbsp baking soda
- Pour into prepared pan and let cool completely, 4-6 hours. Do not spread or touch the candy once poured into the pan. You want the air and light texture to stay intact.
- "Crack" or break into large pieces and drizzle with melted chocolate if desired. Or dip pieces completely in chocolate and let dry.melted dark chocolate (optional)
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Thanks Kaleb for sharing your love of gardening, cooking and Christmas !
Your videos are so fun to watch! I look forward to them!❤️
I love Christmas traditions and look forward to yours now. My Mom would take a measure cup with water and when making candy she would drop the mixture until it got hard
I plan on using the thermometer
You are such a joy to watch and calming. Thank you for informative and easy to follow recipes and gardening
Merry Christmas 🎄
Ok made this candy with my two adult son’s who live at home with me and hubby and omg so yummy sooooo good !!! Btw I luv your recipes!!! Luv you as well true fan here !!! Keep cooking and teaching me your tricks !!!
I lost my Moms recipe for sponge candy, we loved it. Thank you. My Mom used light Karo syrup and no molassas, this reciepe is delicious too. Cant wait to make both for my family!
Absolutely love this recipe! So easy! I made it to surprise my mom for Christmas-I usually get her some at the holiday bazaars, but with no bazaars this year I am so thankful for you sharing this recipe! Merry Christmas, Kaleb!
PS~I am totally a believer now and will be ordering a digital thermometer!
Thank you sooo much for brightening my days!!! Your videos are just fantastic, light, funny, easy to follow and inspirational. Cant wait to try your sponge candy recipe.
Merry Christmas
Blessings,
Jo Ann
💫💜💫
HI Kaleb, love your videos, especially how much you love Christmas. I was going to make your sponge toffee but I was only able to get the light corn syrup and the golden corn syrup. Will either work in this recipe?
Otherwise I was going to make your peanut brittle but I heard you say that this is an absolute no-no. I wasn’t able to find raw nuts, they were in shell but when I asked the clerk he told me that they were not raw but roasted in their shells. Would pecans or almonds work instead? I love your newer videos because I think that you are really being yourself.
Keep up the great work. You crack me up.
I used Cashews to make mine and none was left…lol.
Kaleb I miss so disappointed in how mine turned out. Mine was burnt.. I as careful to reach 300 degrees but it smells and tasted burnt. IS there a short window of time between just right and burned? I’m reluctant to try it again.
What brand of dark chocolate? Thanks.
Love love love everything you do.
First of all, enjoy you and your videos so much.
I have a question for you. Have you ever added peanuts or almonds to the sugar mixture? Bad idea?
Thank you! I haven’t added nuts to the sponge candy. The texture is very different from a brittle. If you want to try it I would pour the prepared sponge candy over top of toasted nuts and let it cool!