Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Matthew’s (CK) Sponge Candy




Source of Recipe


Matthew's (at Cookskorner.com) version of Peter Greweling’s recipe


Recipe Introduction


I saw Matthew’s version of this sponge on a post at Cookskorner and loved the look of the sponge. He kindly gave me the recipe. It is very different from the Sponge Monkey candy that I usually make – the texture is stickier, it is heavier and the flavor from the honey is stronger. But I loved the consistency of the sponge and the fact that I didn’t burn it, which I generally do at least half the time when I make mine. I decided to take the method from this candy and apply it to my own. It worked perfectly – I made 3 batches of my candy and didn’t burn one. Also the texture of the candy was MUCH more consistent. We decided that with these changes, we really preferred the old Sponge Monkey candy, but I want to save this recipe anyway. I may find that someone wants something more like this version of sponge candy someday.


List of Ingredients




1/4 t. gelatin
1 t. cold water
24 oz. sugar
12 oz. light corn syrup
8 oz. water
1.5 oz. honey
1/2 oz. baking soda, sifted
Chocolate for dipping, optional


Recipe



Brush a 9x13-inch pan with butter and lightly dust with flour.

Combine the gelatin and 1 t. cold water in a small bowl.

Mix the sugar, corn syrup and 8 oz. water in a 4-quart pot. Cover it and bring to a boil over medium to medium-high heat (6-7 on my stove). Allow to boil, still covered for 4 minutes. Remove cover and continue to boil, without stirring, until it reaches 280 degrees F. Add the honey and cook to 310 degrees F. Take off heat and let sit until the bubbling stops – 2 minutes.

Completely whisk the gelatin into the sugar mixture. Then whisk in the baking soda. Return the pan to the heat and whisk for another 30 seconds. It will bubble up.

Quickly pour the mixture into the baking pan and leave to cool for at least 2 hours. Do not spread out. Remove the candy from the pan and break into pieces. Dip in chocolate if desired.