Sponge Candy
This isn't the traditional Christmas candy. No, this sponge candy, also called honeycomb, is a unique treat that can be served on its own or dipped in chocolate!
Servings 60 servings
Calories 29kcal
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 9x13 or jelly roll pan generously (a jelly roll pan will produce a flatter candy and a 9x13 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.
- 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.
- 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.
Video
Nutrition
Serving: 1piece | Calories: 29kcal
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