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.)
OLD FASHIONED SPONGE CANDY (SEAFOAM)
This is very addictive. A perfect treat that melts in your mouth.MMMMMM...
Provided by Pat Duran
Categories Candies
Time 25m
Number Of Ingredients 4
Steps:
- 1. Combine sugar,syrup and vinegar in a large deep saucepan over medium heat, stirring until sugar dissolves. Then continue cooking WITHOUT stirring until 300^ on candy thermometer. Remove quickly and stir in soda(it will foam up high), mix well and pour right away into a buttered 9x13-inch baking pan. DO NOT SPREAD OUT, AIR WILL BE DEFLATED and candy will stick to teeth...When cool; break into pieces. --- Note: If you desire you can spread 1 cup of chocolate chips, white chips, butterscotch chips or mint chips on the hot candy in the pan and spread to coat the top and sprinkle with nuts before it cools.
OLD-FASHIONED SEA FOAM CANDY
This old-fashioned candy recipe is light and airy, which is the reason it is called 'sea foam'.
Provided by MARBALET
Categories Desserts Chocolate Dessert Recipes
Yield 16
Number Of Ingredients 8
Steps:
- Butter or oil an 8 inch square baking pan; set aside.
- Put sugar, vinegar, syrup, and water in a heavy 4 quart saucepan (cast iron if you have it). Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover and boil for 3 minutes, then remove lid and boil until temperature reaches 285 degrees F (140 degrees C) on a candy thermometer. Remove from heat and stir in the baking soda, mixing well to allow bubbles to subside a little.
- Pour hot mixture into prepared pan and leave until just beginning to set. Mark into squares with a lightly oiled knife. Leave to set completely. Cut or break into pieces.
- Combine chocolate chips, shortening, and baking chocolate in a 2-quart glass bowl. Microwave on High for 2 minutes to melt. Stir with a wooden spoon. Dip candy pieces into chocolate, covering completely. Let cool on waxed paper.
- Wrap individually in waxed paper, twisting the ends together, and store in an airtight container.
Nutrition Facts : Calories 247.3 calories, Carbohydrate 45.2 g, Fat 8.4 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 4.7 g, Sodium 42.6 mg, Sugar 41.2 g
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
MOLASSES SPONGE CANDY
Categories Candy Dessert Bake Molasses Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 lb
Number Of Ingredients 6
Steps:
- Line bottom and sides of a 13- by 9-inch baking pan with foil, then butter foil.
- Bring sugar, water, butter, and cream of tartar to a boil in a deep 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then wash down any sugar crystals with a pastry brush dipped in cold water. Boil without stirring until syrup registers 265°F (hard-ball stage) on a candy thermometer, about 10 minutes. Add molasses (don't stir) and continue to boil undisturbed until syrup registers 295°F (hard-crack stage), 4 to 5 minutes. Remove pan from heat and sift baking soda over syrup, then whisk to incorporate. (Use caution: mixture will bubble vigorously.)
- Immediately pour syrup into lined baking pan and cool completely. Lift candy in foil from pan, then discard foil and break candy into pieces.
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.
HONEYCOMB CANDY - AKA HOKEY-POKEY OR SPONGE CANDY
A response to a recipe request, here's a delicious old fashioned treat! Requires a candy thermometer. Best if you've made candy previous to using this recipe, as this one can be a little daunting, but hey, if you're adventurous have a go at it! ;)
Provided by Julesong
Categories Candy
Time 20m
Yield 1 batch
Number Of Ingredients 6
Steps:
- In a saucepan, combine the sugar, corn syrup, honey, and water, and using a wooden spoon, stir constantly over low heat until the sugar is fully dissolved.
- Put candy thermometer into the mixture to monitor temperature, increase the heat and boil mixture to exactly 270 degrees F (132C).
- Reduce heat to as low as possible and maintain the temperature 270F for exactly 15 minutes.
- It is very important that the temperature of the mixture does not fluctuate; if the temperature begins to rise, remove the pan from heat occasionally to reduce the heat.
- After the temperature has been maintained for 15 minutes, remove the pan from heat, take out the thermometer, and allow the bubbles to subside.
- Using a wooden spoon, quickly stir in finely sifted baking soda.
- Immediately and quickly pour the mixture into a large oiled baking dish.
- (Please note, important: the pouring step requires strength and you'll be handling extremely hot liquids; if you're not strong and agile enough you might want to leave that step to a strong and able assistant.) When candy has completely cooled, remove from pan and break into pieces.
- Many lovers of honeycomb candy like to coat the pieces in chocolate- you can dunk the pieces into melted chocolate if you like.
Nutrition Facts : Calories 1794.2, Sodium 2525.3, Carbohydrate 471.4, Fiber 0.2, Sugar 419.6, Protein 0.3
More about "old fashioned sponge candy recipes"
OLD-FASHIONED HONEYCOMB SPONGE CANDY | THE …
From thedomesticrebel.com
5/5 (2)Category Candy, Dessert, No-Bake TreatsCuisine American, DessertTotal Time 25 mins
- Line a rimmed baking sheet, such as a 10x15 jelly roll pan, with parchment paper. Have it handy!
- In a large 5-qt Dutch oven or spaghetti pot, combine the granulated sugar, honey, and pinch of salt. Heat mixture over medium heat, stirring until blended and sugar has dissolved some to ensure even caramelization. Cook to 295 degrees F, about 5-7 minutes depending on your stove. The mixture will turn a pretty amber color.
- Remove from the heat and immediately add in the vanilla extract and baking soda, whisking the mixture vigorously. Mixture will bubble and foam up, so be careful! Working very quickly, pour the honeycomb mixture evenly onto the prepared pan. Do NOT smooth it out; it will be uneven but you don't want to break up that texture by messing with it.
- Let the mixture cool completely, about 5-10 minutes, before snapping into pieces. Dip each chunk part way into dark chocolate, and sprinkle with flaky sea salt. Store any leftovers air-tight at room temperature.
SPONGE CANDY RECIPE | HOW TO MAKE OLD FASHIONED …
From cookiesandcups.com
5/5 (2)Total Time 22 minsCategory CandyCalories 75 per serving
AN OLD FASHIONED SPONGE CANDY RECIPE, ANYTIME
From blog.thenibble.com
BUFFALO SPONGE CANDY - HOME IN THE FINGER LAKES
From homeinthefingerlakes.com
OLD FASHIONED SPONGE CANDY - FRIED DANDELIONS — PLANT …
From frieddandelions.com
Cuisine AmericanCategory Christmas Dessert, Dessert
HOW TO MAKE VINTAGE SPONGE CANDY - TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 6 mins
TOP 49 HOMEMADE SPONGE CANDY RECIPE RECIPES
From laurent490.dixiesewing.com
SPONGE CANDY - BAKING A MOMENT
From bakingamoment.com
OLD FASHIONED SPONGE CANDY RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
OLD FASHIONED SPONGE CANDY | RECIPE GOLDMINE RECIPES
From recipegoldmine.com
OLD FASHIONED SPONGE CANDY - RECIPE - COOKS.COM
From cooks.com
EASY SPONGE CANDY (HONEYCOMB CANDY) | THE NOVICE CHEF
From thenovicechefblog.com
OLD FASHIONED SEAFOAM CANDY RECIPE - IT MELTS IN YOUR MOUTH
From homemade-dessert-recipes.com
OLD-FASHIONED SPONGE CANDY | RECIPELION.COM
From recipelion.com
OLD FASHIONED SPONGE CANDY - RECIPE - COOKS.COM
From cooks.com
OLD FASHIONED MOLASSES CANDY RECIPE HOW TO MAKE IT RECIPES
From informationupdatee.keystoneuniformcap.com
#30-minutes-or-less #time-to-make #course #preparation #low-protein #healthy #5-ingredients-or-less #desserts #easy #low-fat #candy #dietary #low-cholesterol #low-saturated-fat #low-in-something
You'll also love