Old Fashioned Sponge Candy Recipes

Steps:

• line the bottom and sides of a 9x9" square pan -- with aluminum foil -- butter foil and set aside.
• combine sugar, vinegar and corn syrup in a heavy pan --
• stir once over medium heat till sugar dissolves --
• heat until mixture reaches the hard crack stage or 290*-310* on candy thermometer.
• remove from heat, carefully stir in baking soda.mixture will foam quite high --
• pour mixture into prepared pans, set aside at room temperature until firm --
• invert pan to remove candy.
• peel foil off and break candy into small pieces --
• store in an airtight container at room temperature -- .

Steps:

• Line 9-inch square cake pan with 2-inch-high sides with foil, extending foil over sides. Generously butter foil. Combine sugar, corn syrup and vinegar in heavy large deep saucepan. Stir over medium heat until sugar dissolves. Continue cooking without stirring until clip-on candy thermometer registers 300°F, swirling pan occasionally, about 18 minutes. Remove from heat. Immediately add baking soda and stir until well combined (mixture will foam vigorously). Immediately pour mixture into prepared pan. Cool completely.
• Using foil as aid, lift, candy from pan; fold down foil sides. Cut or break candy into large pieces (save any small pieces or shreds to use as a topping for ice cream). (Can be made 1 week ahead. Store airtight at room temperature.)

Steps:

• Line an 8x8 square casserole dish with non stick foil and set aside.
• In a heavy bottom saucepan, combine sugar, vinegar and corn syrup.
• Cook over medium heat stirring until the sugar dissolves.
• Continue cooking without stirring until digital candy thermometer reads 300*F (hard crack stage)
• Remove from heat.
• QUICKLY stir in baking soda - mixture will foam and double in size.
• Pour mixture into prepared casserole dish. DO NOT SCRAPE MIXTURE OUT. Just pour it.
• DO NOT BUMP, SHAKE, STIR, or MOVE pan. You want it to keep all those air bubbles in the mixture undisturbed as it cools.
• After 2 hours, once mixture has naturally cooled to room temperature, pull hard candy slab out of pan.
• Place slab on a cutting board and with a sharp knife, carefully start to crack the candy into chunks. Generally chunks should be around 1" pieces.
• Eat candy, storing extras or dip in chocolate.
• To dip candy, melt chocolate according to package directions.
• Place a chunk of candy into chocolate, submerge and lift with a fork. Tap excess chocolate off candy and place on wax paper to dry.
• Once cooled, enjoy.

Steps:

• In a saucepan, combine the sugar, corn syrup, honey, and water, and using a wooden spoon, stir constantly over low heat until the sugar is fully dissolved.
• Put candy thermometer into the mixture to monitor temperature, increase the heat and boil mixture to exactly 270 degrees F (132C).
• Reduce heat to as low as possible and maintain the temperature 270F for exactly 15 minutes.
• It is very important that the temperature of the mixture does not fluctuate; if the temperature begins to rise, remove the pan from heat occasionally to reduce the heat.
• After the temperature has been maintained for 15 minutes, remove the pan from heat, take out the thermometer, and allow the bubbles to subside.
• Using a wooden spoon, quickly stir in finely sifted baking soda.
• Immediately and quickly pour the mixture into a large oiled baking dish.
• (Please note, important: the pouring step requires strength and you'll be handling extremely hot liquids; if you're not strong and agile enough you might want to leave that step to a strong and able assistant.) When candy has completely cooled, remove from pan and break into pieces.
• Many lovers of honeycomb candy like to coat the pieces in chocolate- you can dunk the pieces into melted chocolate if you like.