Maple Sponge Candy Recipes

Steps:

• Butter a 9 x 9-inch pan and set aside.
• In a heavy 2-quart saucepan, combine the syrup, sugar and vinegar.
• Bring to a boil over medium heat, stirring constantly until the sugar dissolves.
• Continue cooking without stirring until a candy thermometer reads 300°F Remove from heat and quickly stir in the soda; mix well.
• Pour into prepared pan. Do not spread.
• Cool and break into pieces.

Steps:

• In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. Boil until syrup reaches 235 degrees F (110 degrees C) on a candy thermometer.
• Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
• Stir mixture rapidly with a wooden spoon for about 5 minutes until the color turns lighter and mixture becomes thick and creamy. Stir in chopped nuts, if desired.
• Pour into molds. Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month.

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 -- .

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.

Steps:

• Line a metal mould with parchment paper.
• In a large pot, cook sugar, syrup and water together.
• When the temperature reaches 150 C, whisk baking soda until blended. Be careful as the baking soda will cause the mixture to foam dramatically.
• Pour into mould.
• Set aside to cool.
• Crack into pieces to enjoy!