SPONGE CANDY RECIPE WITHOUT CORN SYRUP RECIPES

Name: Sponge Candy
Prep time: 40 min
Total time: 40 min
Yield: 24 serving(s)
Ingredients: 1 cup brown sugar; 1 cup dark corn syrup; 1 tablespoon vanilla; 1 tablespoon baking soda; chocolate, melted

SPONGE CANDY RECIPE - FOOD.COM

Sponge Candy Recipe - Food.com image

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

Ingredients

1 cup brown sugar
1 cup dark corn syrup
1 tablespoon vanilla
1 tablespoon baking soda
chocolate, melted

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

SPONGE CANDY RECIPE | EPICURIOUS

Sponge Candy Recipe | Epicurious image

This recipe has been in the family of senior editor Randi Danforth for generations. Her great-grandmother bought penny sponge candy to take to the movies in Minnesota. A love for the crunchy sweet led to recipe experiments in the kitchen. Randi recalls watching her mother make this magical confection--the baking soda causes vigorous bubbling. Pack it in jars or airtight tins, and store at room temperature; exposure to moisture and air will soften the candy.

Provided by EPICURIOUS.COM

Yield Makes about 6 cups

Number Of Ingredients 4

Ingredients

1 cup sugar
1 cup dark corn syrup
1 tablespoon distilled white vinegar
1 tablespoon baking soda, sifted

Steps:

Line 9-inch square cake pan with 2-inch-high sides with foil, extending foil over sides. Generously butter foil. Combine sugar, corn syrup and vinegar in heavy large deep saucepan. Stir over medium heat until sugar dissolves. Continue cooking without stirring until clip-on candy thermometer registers 300°F, swirling pan occasionally, about 18 minutes. Remove from heat. Immediately add baking soda and stir until well combined (mixture will foam vigorously). Immediately pour mixture into prepared pan. Cool completely.
Using foil as aid, lift, candy from pan; fold down foil sides. Cut or break candy into large pieces (save any small pieces or shreds to use as a topping for ice cream). (Can be made 1 week ahead. Store airtight at room temperature.)

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