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
Ingredients
- 1 cup granulated sugar
- 1 cup dark corn syrup
- ½ teaspoon molasses
- 1 tablespoon distilled white vinegar
- 1 tablespoon 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 x 13-inch or jelly roll pan generously (a jelly roll pan will produce a flatter candy, and a 9 x 13-inch pan will produce a thicker candy).
- 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 teaspoon molasses, 1 tablespoon distilled white vinegar
- Once at a hard crack, remove from the heat and stir in 1 tablespoon of baking soda until completely incorporated. The mixture will foam up and bubble. This is why a large saucepan is needed.1 tablespoon 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
Serving: 1piece | Calories: 29kcal