Sponge Candy Just Like Malt Balls Recipes

SPONGE CANDY

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.)

SPONGE CANDY

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.

SPONGE CANDY - JUST LIKE MALT BALLS

Steps:

• Mix sugar, syrup and vinegar in a 3 quart saucepan. Cook to hard crack stage (300 degrees).
• Remove from heat, add baking soda, mix quickly. Pour into a greased 11 x 7 x 1 1/2 inch pan. Cool.
• Invert pan, break into bite size pieces. Spread or dip into melted chocolate.

SPONGE CANDY

Steps:

• Line a 9×9 baking dish with parchment paper and set aside.
• In a medium heavy-bottomed, tall sided saucepan over medium heat, stir together the corn syrup, brown sugar, and vinegar. Stir frequently, bringing mixture to a boil.
• Once the mixture is boiling, attach a candy thermometer to the side of the saucepan, making sure the tip of the thermometer is in the boiling liquid, but not touching the bottom of the pan.
• Continue to cook on medium without stirring the candy until it reaches 300°F on your candy thermometer.
• Remove the pan from the heat and stir in the baking soda. Mixture will bubble up creating the bubbles and texture in the candy. Mix only until the baking soda is evenly combined, careful not to over-stir as this will deflate the bubbles.
• Pour the mixture into the prepared pan as evenly as you can. Tilt the pan around to help the candy spread, but don't hit the pan or use a spatula to spread, as this will deflate the bubbles. It's ok if it's not perfectly even.
• Sprinkle with flaked sea salt if desired, and allow the candy to cool in the pan for at least an hour.
• Remove candy from the pan using the parchment paper to lift it out and break the candy into pieces using a mallet or a knife. I don't worry too much about the pieces being perfectly shaped.

MALTED CANDY BRITTLE

Steps:

• Line large baking sheet with parchment paper; spray parchment with nonstick spray. Combine malt powder, baking soda, and coarse salt in small bowl. Combine sugar, 1/4 cup water, and cream of tartar in heavy medium saucepan. Stir over low heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil until syrup is dark amber, swirling pan occasionally, about 8 minutes. Turn off heat. Add butter, then quickly add malt mixture; whisk to blend.
• Pour mixture onto prepared sheet. Tilt sheet to spread mixture evenly. Cool completely. Break brittle into large chunks. Store brittle in airtight container at room temperature up to 1 week.