Sponge Candy
Make this easy sponge candy recipe! Whips up in just a few minutes, with the most delightfully crisp, light texture & toasty caramel flavor.
Servings: 40 large pieces (roughly)
Calories: 83kcal
Equipment
- large, heavy-bottomed pot
- candy thermometer
- 9x13 pan
Ingredients
- 1 cup light brown sugar
- 1 cup honey (about 12 ounces by weight)
- 1 tablespoon white vinegar
- ¼ teaspoon kosher salt
- 1 tablespoon baking soda
- 10 ounces chocolate melted (optional)
Instructions
- Line a 9x13 pan with parchment paper.
- Place the brown sugar, honey, vinegar and salt in a large, heavy-bottomed pot over medium heat and cook, swirling the pot occasionally, until the mixture registers 300 degrees F on a candy thermometer.
- Immediately remove the pot from the heat and whisk in the baking soda (mixture will foam up and expand to at least 2x volume).
- As soon as the baking soda is fully incorporated, gently pour the hot candy mixture into the prepared pan, taking care not to pop the bubbles.
- Gently shake/roll the pan to level the mixture as needed, taking care not to pop the bubbles and let out the air.
- Allow the mixture to cool until crisp (approx. 2 hours), then break into pieces.
- Coat with melted chocolate, if desired, and allow to cool & harden before serving.
Video
Notes
Coating in chocolate is optional.
Storage: Humidity makes sponge candy sticky, so wrap it tightly. Keep for up to 2 weeks in an airtight container at room temperature, or freeze for up to 1 year.
Nutrition
Serving: 1piece | Calories: 83kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 100mg | Potassium: 32mg | Fiber: 1g | Sugar: 16g | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg