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Sponge Monkey Candy

Source of Recipe

My version of a recipe from the Betty Crocker Cookbook


Recipe Introduction

Named in honor of those creepy little characters that Mr. Kim in unaccountably fascinated by. Foamy and crunchy, with tiny little bubbles, these candies are not overly sweet despite being made with sugar and sugar (corn syrup). These are very good, but if you melt Cadbury Dairy Milk (two 4.5 oz. bars) and dip each piece in the chocolate you have almost a perfect confection. They taste very similar to a Cadbury Crunchie bar. Amazingly good. December 2014 UPDATE: I’ve made a few changes to this recipe. For the past few years, I’ve been having trouble with the temperature and texture of this candy and discovered what seems to be a fix with another recipe method (Matthew’s Sponge Candy). Using that method, I didn’t burn one batch this year and loved the consistency of the texture.

List of Ingredients

1 cup sugar
1 cup dark corn syrup
1 tablespoon cider vinegar
1 tablespoon baking soda



Recipe

Thoroughly mix sugar, corn syrup and vinegar in 3 to 4-quart saucepan. 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 290 degrees F.

Remove from heat and quickly and thoroughly stir in baking soda. Pour mixture into ungreased 13x9x2-inch pan. Do not spread. Cool completely and break into pieces.