Sponge Candy 

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INGREDIENTS
1 cup sugar
1 cup dark corn syrup
1/2 teaspoon molasses
1 tablespoon white vinegar
1 tablespoon baking soda
melted semi-sweet chocolate (optional)
INSTRUCTIONS
As with all candy making, have all the ingredients ready and the pan prepared before you begin as the process can be fast towards the end, and having everything ready makes for a smooth outcome!
To start, prepare the pan that will be needed at the end to pour the candy into. Grease a 9x13 or jelly roll pan generously (a jelly roll pan will produce a flatter candy and a 9x13 will produce thicker).
Bring sugar, corn syrup, molasses, and vinegar to a boil in a heavy-bottomed large saucepan (at least a 4 quart). Continue to boil, stirring constantly until a candy thermometer registers hard crack or 300 degrees.
Once at a hard crack, remove from heat and stir in one tablespoon baking soda until completely incorporated. The mixture will foam up and bubble. This is why a large saucepan is needed.
Pour into prepared pan and let cool completely, 4-6 hours. Do not spread or touch the candy once poured into the pan. You want the air and light texture to stay intact.
"Crack" or break into large pieces and drizzle with melted chocolate if desired. Or dip pieces completely in chocolate and let dry.