Sponge Candy

Top down view of oddly shaped pieces of yellow-colored candy sitting on baking pan, some with chocolate on top all on white countertop surface

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!

Course Candy

Cuisine American

Difficulty Intermediate

Method Cooking

Prep Time 5

Cook Time 20

Total Time 6 25

Servings servings

Calories 29kcal

Author Kaleb

Ingredients

1 cup white granulated sugar
1 cup dark corn syrup
½ tsp molasses
1 tbsp 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.

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