A Grit magazine reader shares a sponge candy recipe.
Grit Holiday Recipe Help
Holiday Recipe Help for Grit Readers
Pam Hapgood, of Harpers Ferry, West Virginia, hoped someone has a recipe for sponge candy with chocolate.
Our recipe archive includes this version of Sponge Candy, and most recipes indicate the candy can be dipped in or covered with chocolate after it has cooled.
Sponge Candy Recipe
1 cup sugar
1 cup dark corn syrup
1 tablespoon distilled white vinegar
1 tablespoon baking soda, sifted
Line 9-inch square cake pan with foil, extending foil over sides. Generously butter foil.
In large, heavy, deep saucepan, combine sugar, syrup and vinegar. Stir over medium heat until sugar dissolves. Continue cooking about 18 minutes without stirring until candy thermometer registers 300 degrees Fahrenheit (or until small amount of mixture dropped into very cold water separates into threads that are hard and brittle), swirling pan occasionally. Remove from heat. Immediately add baking soda and stir until well combined (mixture will foam vigorously). Immediately pour into prepared pan. Cool completely.
Using foil as aid, lift candy from pan; fold down foil sides. Cut or break candy into large pieces. Any small pieces or shreds can be saved as topping for ice cream.
Store in airtight container at room temperature; exposure to moisture and air will soften the candy. The candy can be made a week ahead of when needed. Yields 6 cups.