SPONGE CANDY RECIPE - FOOD.COM
Make and share this Sponge Candy recipe from Food.com.
Total Time 40 minutes
Prep Time 40 minutes
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- In a large, heavy saucepan, combine sugar, corn syrup and vanilla.
- Bring to boil over medium heat, stirring until sugar dissolves.
- Cook, without stirring, to 290-300°F.
- Remove from heat.
- Quickly stir in baking soda.
- Mix well.
- Turn into a deep, buttered 9 x 13-inch pan.
- Cool, then break into pieces.
- Dip into melted chocolate.
Nutrition Facts : Calories 75.5, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 180.3, CarbohydrateContent 19.7, FiberContent 0, SugarContent 12.6, ProteinContent 0
BUFFALO SPONGE CANDY – HOME IN THE FINGER LAKES
These chocolates have a light-as-air crispy “sponge” of aerated toffee and are especially common in the Buffalo area.
Provided by Jennifer Morrisey
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 12
Number Of Ingredients 7
Steps:
- Line a 9x9 pan with parchment paper, with extra paper hanging over the sides. Alternatively, butter and dust the pan with flour. Tapping out the excess flour.
- In a small bowl, sprinkle gelatin over 1 tablespoon cold water and allow to bloom.
- In a heavy bottomed medium saucepan with high sides, mix sugar, corn syrup and 1/2 cup water together. Heat over medium heat and stir until sugar dissolves and mixture comes to a boil. Clip on candy thermometer onto the side of the saucepan and cook without stirring until the syrup reaches 310 F.
- Remove from heat and let sit for two minutes undisturbed, the bubbling will subside, and the temperature will drop. Add gelatin and whisk, be careful, the sugar syrup will bubble up. Sprinkle baking soda over syrup and whisk vigorously. Return mixture to the heat and whisk for 30 seconds. The sugar will expand in the pot, a lot!
- Quickly pour into prepared pan, it should come out in a big blob. Do not spread the mixture, just let it settle into the pan. Leave the pan undisturbed, and allow the candy to cool completely (about 2 hours or overnight) before removing from the pan.
- Either break into odd pieces or cut into squares. This is an incredibly messy process, but fun! To cut into squares - using a serrated knife, score the candy at 1-inch intervals. Snap the candy apart at the score lines. Then score and break into squares.
- Melt chocolate melts in a double boiler (or bowl sitting above a pot of boiling water). Dip sponge candies in chocolate, tap off excess. Chill in the fridge to set the chocolate shell.
Nutrition Facts : Calories 292 calories, CarbohydrateContent 53 grams carbohydrates, CholesterolContent 2 milligrams cholesterol, FatContent 9 grams fat, FiberContent 2 grams fiber, ProteinContent 1 grams protein, SaturatedFatContent 5 grams saturated fat, ServingSize 1, SodiumContent 331 grams sodium, SugarContent 49 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat
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