Sponge Candy Recipes

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.)

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.

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.

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.