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Sponge Candy

A light and airy honeycomb candy that cracks like glass and melts in your mouth, perfect for gifts or dessert tables.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/2 cup water
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • Chocolate chips optional, for coating

Equipment

  • Candy thermometer
  • Heavy-bottomed saucepan
  • Wooden spoon or silicone spatula
  • Baking sheet
  • Parchment paper

Method
 

  1. Line a baking sheet with parchment paper and set aside.
  2. In a heavy-bottomed saucepan over medium heat, combine 1 cup granulated sugar, 1/2 cup light corn syrup, and 1/2 cup water, stirring until the sugar dissolves.
  3. Stop stirring and bring the mixture to a boil, cooking until it reaches 300°F and a light amber color.
  4. Remove from heat and quickly whisk in 1 teaspoon baking soda until the mixture becomes bubbly and aerated.
  5. Immediately pour the mixture onto the prepared baking sheet and allow it to expand.
  6. Let the candy cool at room temperature for 30 minutes until firm.
  7. Break the cooled candy into pieces.
  8. Optional: Dip cooled pieces in melted chocolate before serving.

Notes

Store in an airtight container at room temperature for up to two weeks. For longer storage, wrap pieces individually and freeze for up to three months.