SPONGE CANDY
We call this old-fashioned candy Sponge Candy, but it's also known as Sea Foam, Honeycomb candy , Angel Food Candy or Hokey-Pokey to name a few!
Provided by Shelly
Categories Candy
Time 22m
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 piece, Calories 75 calories, Sugar 19.8 g, Sodium 213.2 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 19.9 g, Fiber 0 g, Protein 0 g, Cholesterol 0 mg
SPONGE CANDY
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.
Categories Candy Dessert Christmas Winter Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 4
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.)
HONEYCOMB TOFFEE
This very fun and simple-to-make candy goes by many names; cinder toffee, sponge candy, and my personal favorite, 'hokey pokey,' but no matter what you call it, this eye-catching confection is a proven crowd pleaser. Thousands of bubbles, trapped in the cooling sugar syrup, give this the most interesting melt-in-your-mouth texture. As long as you're very careful and heat the syrup up to the correct temp, there's not a lot that can go wrong.
Provided by Chef John
Categories Desserts Candy Recipes Toffee Recipes
Time 50m
Yield 8
Number Of Ingredients 5
Steps:
- Line a baking dish with parchment paper, measure out baking soda in a small bowl, and have a heat-proof spatula ready before starting.
- Whisk sugar, corn syrup, honey, and water together in a saucepan with a candy thermometer attached. Heat over medium heat until mixture is thinner but still cloudy. Let bubble until mixture is clear and thermometer registers 300 degrees F (149 degrees C).
- Remove from heat. Whisk in baking soda until just incorporated. Switch to a spatula and very carefully pour into the lined dish. Do not spread it out with your spatula or compress mixture at all, or the bubbles will deflate. Let cool completely, at least 30 minutes.
- Remove candy from the pan by lifting out the parchment paper. Rap against the counter and use your fingers to break it into individual pieces.
Nutrition Facts : Calories 70.9 calories, Carbohydrate 18.6 g, Sodium 160.7 mg, Sugar 16 g
SPONGE CANDY
Make and share this Sponge Candy recipe from Food.com.
Provided by Alia55
Categories Candy
Time 40m
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.
OLD FASHIONED SPONGE CANDY
Make and share this Old Fashioned Sponge Candy recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 28m
Yield 1/2 pound
Number Of Ingredients 4
Steps:
- line the bottom and sides of a 9x9" square pan -- with aluminum foil -- butter foil and set aside.
- combine sugar, vinegar and corn syrup in a heavy pan --
- stir once over medium heat till sugar dissolves --
- heat until mixture reaches the hard crack stage or 290*-310* on candy thermometer.
- remove from heat, carefully stir in baking soda.mixture will foam quite high --
- pour mixture into prepared pans, set aside at room temperature until firm --
- invert pan to remove candy.
- peel foil off and break candy into small pieces --
- store in an airtight container at room temperature -- .
Nutrition Facts : Calories 3296.5, Sodium 7528.2, Carbohydrate 871.4, Sugar 563.2
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