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Old-fashioned sponge candy brings back memories of bustling holiday kitchens and tins packed with sweet gifts for neighbors. This crisp airy toffee is a time-honored treat with an unforgettable honey-caramel flavor and a melt-in-your-mouth crunch. Dip each piece in melted chocolate and you have the perfect mix of classic flavors and festive nostalgia.
When I first made sponge candy I could not believe how something so dramatic comes from such a humble set of ingredients. Now my family starts asking for it as soon as the weather turns cold and we always sneak a bite of the still-warm candy before the chocolate goes on.
Ingredients
- Granulated sugar: The backbone that melts with the syrups for a golden brittle candy. Use the finest sugar you can find for the smoothest melt
- Dark corn syrup: Ensures the candy does not crystallize and deepens the color and flavor
- Honey: Choose real all-natural honey for the fullest aroma and depth. Local honey adds character
- Vinegar: Reacts with the baking soda and provides the chemical lift for the ultimate craggy bubbles. White vinegar is traditional
- Baking soda: Sift before you measure so you get a clean even fizz that aerates the hot syrup
- Chocolate: Use good melting wafers or quality baking chocolate for a snappy rich finish
Tips For Success
Look for fresh baking soda and honey without added flavors. If you prefer milk chocolate over dark that works beautifully as well
Step-by-Step Instructions
- Prepare the Pan:
- Line a nine by thirteen inch baking pan with parchment and spritz with nonstick spray or lightly grease with butter. Have this ready before you cook because the hot syrup sets fast
- Cook the Syrup Ingredients:
- In a medium saucepan fitted with a candy thermometer combine sugar dark corn syrup honey and vinegar. Set over medium heat and stir steadily with a whisk until all the sugar dissolves and the liquid is clear
- Bring the Mixture to Temperature:
- Stop stirring and allow the candy mixture to bubble undisturbed until it reaches three hundred degrees Fahrenheit. Watch closely and pull it from the heat the moment it hits temperature so you do not burn the syrup
- Add the Baking Soda:
- Working quickly whisk in sifted baking soda. As you stir the mixture will foam and balloon. Mix just enough to combine then immediately pour into your lined pan
- Pour Cool and Break:
- Do not touch or press down the bubbling candy once it is in the pan. Let it cool completely at room temperature for about an hour then gently break into bite-sized chunks using a knife and if needed a mallet
- Melt the Chocolate:
- Place chocolate wafers or chopped chocolate in a microwave-safe bowl. Heat in short bursts stirring after every twenty seconds until completely smooth. Do not overheat or the chocolate may seize
- Dip the Candy Pieces:
- Drop each chunk of sponge candy into the melted chocolate and lift out with a fork letting excess drip off. Place onto fresh parchment and allow to set until the coating becomes firm to the touch
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Sometimes we sprinkle a little sea salt on the freshly dipped candy for a sweet and salty surprise. My favorite part is breaking the cool honeycomb into shards and hearing kids gasp at the crazy airy texture tucked inside each piece
Storage Tips
If your kitchen is dry store sponge candy in an airtight container or bag lined with wax paper at room temperature for up to two weeks. In humid climates or for longer storage the freezer is your best friend. Place in a sealed bag or tin and thaw at room temperature before serving and the candy stays delightfully crisp
Ingredient Substitutions
If you cannot find dark corn syrup use light corn syrup with a splash of molasses added for depth. Honey is essential for flavor but in a pinch golden syrup or maple syrup brings its own charm. If you prefer a dairy note stir in a tablespoon of unsalted butter with the syrups
Serving Suggestions
Pile high on holiday cookie plates tuck into lunchboxes or package in cellophane bags tied with ribbon for a retro edible gift. This candy is also an incredible topping for ice cream cakes or even as a mix-in for homemade chocolate bark
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Cultural and Historical Context
Known as fairy food sponge toffee or seafoam this treat has delighted generations from buffalo bakeries to Scottish holidays. The use of baking soda as an aerator is found in versions from Canada the UK and all over the US where families pass down their favorite way to serve this magical honeycomb
Frequently Asked Questions
- → What makes sponge candy so light and airy?
The addition of baking soda to the hot syrup releases tiny bubbles, making the candy puff up for a crisp, honeycomb-like texture.
- → Can I skip the chocolate coating?
Yes, sponge candy is delicious plain or with chocolate. The chocolate adds richness, but it's optional.
- → Why use vinegar in the ingredient mix?
Vinegar reacts with the baking soda to create an airy texture and helps make the finished candy light and brittle.
- → How should sponge candy be stored?
Store in an airtight container at room temperature in cool, dry weather, or freeze for longer freshness, especially in humid areas.
- → How do I avoid sticky sponge candy?
Avoid making or storing sponge candy on humid days, as moisture can make it sticky. Store tightly sealed or freeze if needed.
- → Can I add flavors or change the coating?
Definitely! Try extracts like vanilla, rum, or drizzle with white chocolate and sprinkle sea salt for variation.