Sponge Candy
This is a hometown (Buffalo) favorite. For some reason, I never thought to make it before (or maybe I thought it was impossible), but my cousin Kitty came to visit and put in the special request and we gave it a shot. We were pleasantly surprised by how easy and delicious it was. It’s no Watson’s, but it tasted like home sweet home (in Hoboken) regardless.
Ingredients
1 cup sugar
1 cup dark corn syrup
1 tablespoon distilled white vinegar
1 tablespoon baking soda, sifted
Chocolate meltway discs
*You’ll also need a clip-on candy thermometer and wax paper*
Instructions
Line 9-inch square cake pan (be sure at least 2-inch-high sides) with foil. Make sure foil comes over the edges because you’ll use it to pull out the sponge candy.
Generously butter foil. (We found it easier to take the foil out and butter on flat surface, then put it back in).
Combine sugar, corn syrup and vinegar in heavy large deep saucepan and stir over medium heat until sugar dissolves.
Add clip-on candy thermometer and continue cooking without stirring until it registers 300°F (PRECISELY), swirling pan occasionally, about 15-18 minutes.
Remove from heat and immediately add sifted baking soda. Stir until well combined. (Warning: The mixture will foam like crazy).
Immediately pour mixture into prepared pan and cool completely.
Using foil on the sides, lift the candy from pan.
Cut candy into pieces (there will be lots of crumbs for sampling - or you can save it and use it as a topping for other desserts).
Double boil* chocolate. (I added a tiny bit of vegetable oil to the chocolate for shine).
Remove from heat and put a few pieces of sponge in at a time. Cover in chocolate and transfer to cookie sheet covered in wax paper.
Allow to dry completely and then store in airtight containers at room temperature.
ENJOY!
*Just boil 1 inch of water in pot, shut off heat, then put glass bowl of chocolate on top of it - not touching the water. It will heat the chocolate without burning it. Stir as needed.
