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Sponge Candy

Source of Recipe


Internet






List of Ingredients



• 1 cup sugar
  
• 1 cup dark corn syrup
  
• 1 Tbsp distilled white vinegar
  
• 1 Tbsp baking soda, sifted
  






Instructions



1. Line 9-inch square cake pan with foil, extending foil over sides. Generously butter foil.
   
   
2. In large, heavy, deep saucepan, combine sugar, syrup and vinegar. Stir over medium heat until sugar dissolves. Continue cooking about 18 minutes without stirring, until candy thermometer registers 300° F (or until small amount of mixture dropped into very cold water separates into threads that are hard and brittle), swirling pan occasionally. Remove from heat. Immediately add baking soda and stir until well combined (mixture will foam vigorously). Immediately pour into prepared pan. Cool completely.
   
   
3. Using foil as aid, lift candy from pan; fold down foil sides. Cut or break candy into large pieces. (Any small shreds or pieces can be saved as topping for ice cream.) Store in airtight container at room temperature; exposure to moisture and air will soften the candy. The candy can be made a week ahead of when needed.
   
   Makes 6 cups.