A light and airy, crisp chocolate-coveredtoffee-flavored candy — sometimes called seafoam, honeycomb,puff candy, etc.
Recipe: Old Fashioned SpongeCandy
1 cup granulated sugar1 tablespoon white vinegar
Line bottom and sides a 9-inch squarebaking pan with lightly buttered aluminum foil. Set aside.
Combine sugar, corn syrup and vinegarin a large, heavy cooking pot. Cook over medium heat, stirringconstantly, until sugar dissolves. Continue cooking to 300°F(150°C) on a candy thermometer. (A small amount of syrupwill separate into brittle threads when dropped into cold water.)
Remove from heat and stir in baking soda,mixing well. Mixture will foam up. Quickly pour into preparedpan. Allow to set at room temperature until firm. Invert panand peel off foil. Break into pieces.Store tightly covered atroom temperature.
1 cup dark corn syrup1 tablespoon baking soda
Makes about 1/2 pound candy.
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