Sponge Candy Recipe
Cadbury’s gets the credit for spreading this crunchy sponge candy around the world in the early 1900’s.
Servings: 75 pieces
- 1½ cups Sugar
- 1½ cups Dark Corn Syrup
- 1½ tbsp White Vinegar
- 1½ tbsp Baking Soda
Prepare a 9x13 pan by putting parchment paper on the bottom. Line the pan with foil. Allow the foil to come up the side of the pan to act as handles once the candy has cooled.
Mix sugar, corn syrup, and white vinegar in a saucepan and heat over medium heat until the sugar has dissolved.
Without stirring continue to heat until temperature reaches 300ºF (150ºC) on a candy thermometer.
Remove from the heat. Immediately add the baking soda and stir well.
Pour into prepared pan. Cool completely.
Once cool, lift candy out using the foil.
Break candy into pieces. Cover with dark chocolate (optional). Milk chocolate is also an option.
Store in an airtight container at room temperature for up to a week.
Calories: 35kcal - Carbohydrates: 9g - Sodium: 76mg - Potassium: 3mg - Sugar: 9g - Calcium: 1mg - Iron: 1mg