Best Taste This Sponge Candy Recipes

SPONGE CANDY

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.

BUFFALO SPONGE CANDY

Steps:

• Line a 9x9 pan with parchment paper, with extra paper hanging over the sides. Alternatively, butter and dust the pan with flour. Tapping out the excess flour.
• In a small bowl, sprinkle gelatin over 1 tablespoon cold water and allow to bloom.
• In a heavy bottomed medium saucepan with high sides, mix sugar, corn syrup and 1/2 cup water together. Heat over medium heat and stir until sugar dissolves and mixture comes to a boil. Clip on candy thermometer onto the side of the saucepan and cook without stirring until the syrup reaches 310 F.
• Remove from heat and let sit for two minutes undisturbed, the bubbling will subside, and the temperature will drop. Add gelatin and whisk, be careful, the sugar syrup will bubble up. Sprinkle baking soda over syrup and whisk vigorously. Return mixture to the heat and whisk for 30 seconds. The sugar will expand in the pot, a lot!
• Quickly pour into prepared pan, it should come out in a big blob. Do not spread the mixture, just let it settle into the pan. Leave the pan undisturbed, and allow the candy to cool completely (about 2 hours or overnight) before removing from the pan.
• Either break into odd pieces or cut into squares. This is an incredibly messy process, but fun! To cut into squares - using a serrated knife, score the candy at 1-inch intervals. Snap the candy apart at the score lines. Then score and break into squares.
• Melt chocolate melts in a double boiler (or bowl sitting above a pot of boiling water). Dip sponge candies in chocolate, tap off excess. Chill in the fridge to set the chocolate shell.

OLD FASHIONED SPONGE CANDY

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 -- .

CHOCOLATE ANGEL FOOD CANDY

Steps:

• Line a 9-in. square pan with foil and grease foil with butter; set aside. In a large heavy saucepan, combine sugar, corn syrup and vinegar. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). , Remove from heat; stir in baking soda. Immediately pour into prepared pan; do not spread candy. Cool. Using foil, lift candy out of pan. Gently peel off foil; break candy into pieces., In a microwave, melt dark chocolate coating and 1/2 teaspoon shortening; stir until smooth. Dip half the candies in the melted dark chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until set. Repeat with milk chocolate coating and remaining 1/2 teaspoon shortening and candies. Store in an airtight container.

TASTE THIS! SPONGE CANDY!

Steps:

• 1. Butter a 9x13 pan, bottom and sides. Set aside.
• 2. In a heavy saucepan, over medium heat, stir together syrup, molasses, sugar and vinegar. Continue stirring constantly until sugar dissolves and starts to boil. Once mixture comes to a full boil, stop stirring, but continue to cook at medium heat, no stirring, until candy thermometer reaches 300 degrees.
• 3. Remove from heat and stir in 1 Tablespoon of baking soda. Pour into prepared pan, DO NOT spread, it will spread itself. You don't want to deflate it. Allow to cool. Break into desired size pieces.
• 4. Over a double boiler...melt together 2 cups milk chocolate chips, 1 cup semi sweet chips and 2-3 tsp vegetable oil. Dip cooled pieces of sponge in chocolate, place on wax paper to dry.
• 5. *Of course you can use your favorite chocolate combination...that is just my favorite.