Sponge Candy 

PRINT the recipe: bit.ly/2JNfRD5
Growing up, we didn’t have sponge candy a lot, but I do recall Mom mentioning that Grandma used to make it. Of course, I had to ask Grandma to teach me how to make it and fell in love! This candy isn't overly sweet but has a unique flavor that's almost edging on a bitterness that, when offset with rich chocolate, is amazing. It's very similar to honeycomb and may be your new favorite treat!
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INGREDIENTS
- 1 cup sugar
- 1 cup dark corn syrup
- 1/2 tsp molasses
- 1 tbsp white vinegar
- 1 tbsp baking soda
- melted dark chocolate (optional)
INSTRUCTIONS
Prepare the pan that will be needed at the end to pour the candy into. Grease a 9×13 or jelly roll pan generously (a jelly roll pan will produce a flatter candy and a 9×13 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°F.
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.
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