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
Number Of Ingredients 5
- 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
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.
Yield Makes about 6 cups
Number Of Ingredients 4
- 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.)
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
Number Of Ingredients 5
- 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
- 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
- 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
More about "sponge candy recipes"
HOW TO MAKE SPONGE CANDY AT HOME | CANDY CLUB
Estimated Reading Time 4 mins
SPONGE CANDY - THE SPRUCE EATS
Ratings 30Calories 241 per servingCategory Dessert, Candy
HOMEMADE SPONGE CANDY RECIPE - LIFE IS A PARTY
SPONGE TOFFEE | CANADIAN LIVING
CHOCOLATE-COVERED SPONGE CANDY - AN EDIBLE MOSAIC™
CRUNCHY SPONGE CANDY (CHOCOLATE COVERED) - CHEF TARIQ
10 BEST SPONGE COOKIES RECIPES | YUMMLY
SPONGE CANDY RECIPE - TASTE OF HOME
Author Hazel WheatonEstimated Reading Time 3 mins
OLD-FASHIONED HONEYCOMB SPONGE CANDY | THE DOMESTIC REBEL
BEST CHRISTINE CUSHING'S SPONGE TOFFEE RECIPES - FOOD NETWORK …
OLD-FASHIONED SPONGE CANDY - BIGOVEN.COM
OLD-FASHIONED HONEYCOMB SPONGE CANDY RECIPE - DIY JOY
ALL ABOUT SPONGE CANDY: WHAT IS IT AND HOW IS IT MADE?
MOLASSES SPONGE CANDY | PETER'S CHOCOLATE
HOW TO MAKE SPONGE CANDY - EASY RECIPE! | LIL' LUNA
FEATURED RECIPE: SPONGE CANDY | BAKE MAGAZINE
BUFFALO SPONGE CANDY :: QUICK AND SIMPLE RECIPES - ROSA COOKING
SPONGE CANDY RECIPE BY DENISE WALLENTINSON - JEAN BRASHEAR
WHAT IS SPONGE CANDY, HOW IS IT MADE? - FOWLER'S CHOCOLATES
CHOCOLATE-COVERED SPONGE CANDY - AVERIE COOKS
SPONGE CANDY - BAKING A MOMENT
BUFFALO SPONGE CANDY – HOME IN THE FINGER LAKES
BOURBON SPONGE CANDY
DALGONA - KOREAN SPONGE CANDY RECIPE - KIMCHIMARI
DALGONA CANDY: HOW TO MAKE THIS POPULAR KOREAN TREAT
SPONGE CANDY - WYSE GUIDE
SQUID GAME HONEYCOMB CANDY DALGONA - NOMSS.COM
27 SPONGE CANDY IDEAS | CANDY RECIPES, HONEYCOMB CANDY, …
HOMEMADE SPONGE CANDY – ART OF NATURAL LIVING
SPONGE CANDY BAR RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
SPONGE CANDY - PUDGE FACTOR
SPONGE CANDY RECIPE - FOOD.COM - PINTEREST
SPONGE CANDY ERIE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
SEAFOAM CANDY RECIPE - THE SPRUCE EATS
OLD FASHIONED SPONGE CANDY - FRIED DANDELIONS — PLANT BASED …
HOMEMADE SPONGE CANDY | 12 TOMATOES
SPONGE CANDY RECIPES: TAKING A LOCAL DELICACY TO THE NEXT LEVEL
SPONGE CANDY SUGAR CONE RECIPE | HOMEMADE SPONGE CANDY …
SPONGE CANDY | EDIBLE FINGER LAKES
SPONGE CANDY | PUNCHFORK
SPONGE CANDY WITH FLEUR DE SEL AND SPICES - THE SPICED LIFE
SEAFOAM CANDY HONEYCOMB SPONGE TOFFEE RECIPE – BAKING …
SPONGE CAKE RECIPES | ALLRECIPES
#60-minutes-or-less #time-to-make #course #preparation #for-large-groups #low-protein #healthy #5-ingredients-or-less #desserts #easy #low-fat #candy #dietary #low-cholesterol #low-saturated-fat #low-in-something #number-of-servings
You'll also love