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Vermonter Sponge Candy




Source of Recipe


the Oregonian


Recipe Introduction


Makes approximately 20 pieces
Published December 6, 2011.
Like honeycomb, Vermonter sponge is a version of that old-fashioned Christmas staple, sea foam. This is also the wonderful stuff that's at the heart of a Butterfinger candy bar. It's crunchy and chewy and utterly delectable.


List of Ingredients




1 cup grade B maple syrup
1/2 cup granulated sugar
2 teaspoons distilled white vinegar
1/2 teaspoon salt
1/4 teaspoon baking soda





Recipe



Line a sheet pan with parchment paper and spray with nonstick cooking spray. Set aside.

In a large saucepan over medium heat, combine the syrup, sugar, vinegar and salt. Stir until the sugar has dissolved.

Clip on a candy thermometer, stop stirring and raise the heat to medium-high. Boil until the temperature reaches 300 degrees.

Remove the saucepan from the heat and immediately stir in the baking soda. Make sure you don't dump the baking soda all in one place. Sift or sprinkle it about the surface and then stir well; otherwise you'll be left with clumps that haven't dissolved in the finished product.

As soon as the syrup has stopped foaming, pour it onto the prepared sheet pan.

Allow to cool completely and then break into pieces. Store in an airtight container in a cool, dry place for up to a week.