Yield: 24 servings
Sponge Candy (Angel Food Candy)
Old-fashioned Sponge Candy is light and crumbly, with a sweet and salty toffee flavor! Made with sugar, dark corn syrup, and real honey, this holiday favorite is addictively delicious, especially when dipped in a coating of pure melted chocolate.
Ingredients
- 1 cup granulated sugar
- ½ cup dark corn syrup
- ½ cup honey
- 1 tablespoon vinegar
- 2 ½ teaspoons baking soda, sifted
- 10 ounces Ghirardelli chocolate wafers, milk or dark
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Instructions
- Line a 113x9 inch baking pan with parchment paper, and spray with nonstick cooking spray. Set aside.
- In a medium-sized saucepan, over medium heat, combine the sugar, corn syrup, honey, and vinegar. Cook, whisking constantly, until the sugar dissolves.
- Do not stir after the sugar has dissolved. Allow the candy to continue cooking until the candy thermometer reaches 300°F. Do not overcook.
- Remove the pan from the heat immediately, and add the baking soda, stirring quickly to combine.
- Pour the mixture into the prepared pan, and allow to cool for about 1 hour, or until fully cooled.
- Break the cooled candy into pieces. Melt the chocolate in a microwave-safe bowl in the microwave for one minute, stirring until smooth.
- Quickly dip the candy pieces into the melted chocolate, and then place the candy on a new piece of parchment paper until the chocolate hardens. To speed this up, you can pop the candy into the refrigerator to harden the chocolate quicker.
Notes
Storage: Store in an airtight container, at room temperautre, for up to 2 weeks.
Nutrition
Serving: 1, Calories: 144kcal, Carbohydrates: 28g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 150mg, Fiber: 1g, Sugar: 25g