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Sponge Candy Recipe

Posted By TipNut On March 7, 2007 @ 7:11 am In Food, Recipes | No Comments

This treat is something I loved to gobble up when I was a child. Good times. Now it would probably pull my teeth out.

Sponge Candy Recipe

Ingredients

1 cup sugar
1 cup corn syrup (dark)
1 TBS vinegar
1 TBS baking soda

Directions

* Using a heavy saucepan, stir everything but the baking soda over medium heat until the sugar dissolves. Now let the syrup continue to heat without stirring until it reaches 300° F.
* Remove from heat and quickly whisk in the 1 TBS of baking soda–this will cause the syrup to foam and puff up. Next pour the foaming syrup into a buttered 9×9 pan (do not spread or move the syrup with any utensils, allow it spread itself) .
* Once it’s cooled and hardened, break the candy into pieces and enjoy.

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Homemade Candy Making Tips

Posted By TipNut On September 6, 2007 @ 7:34 am In Baking Tips, Food | No Comments

Picture of Wrapped Homemade Candies - Tipnut.comPrevent Crystals: First butter the sides of the saucepan before adding the ingredients. When the mixture starts boiling and bubbling up, the grains of sugar can’t cling.

Saucepan Choice: Use a heavy saucepan that has high sides and the inside is smooth.

Stir: Always stir until the sugar is dissolved. One sugar crystal can cause the whole mixture to be grainy.

Beating: Beating is made easier by first cooling cooked mixture without stirring to lukewarm (110°F.). Use a buttered pan or platter. Always have pan ready before making candy.

Testing Candy: It’s best to use a candy thermometer, but if you don’t have one you can do the cold water test.

Cold Water Test: Drop a few drops of syrup into a small bowl of very cold water (not ice-cold). Form drops into a ball. The firmness indicates temperature of syrup.

Thermometer Test: Clip the candy thermometer to the pan after syrup boils. The bulb of the thermometer must be covered with boiling liquid. Read thermometer at eye level. Check accuracy of thermometer by placing it in hot water. When water boils, thermometer should register 212°F. If it is above or below, add or subtract degrees to make allowance in recipe.
TEST TEMPERATURE COLD WATER TEST
Thread 230°F. - 234°F. Syrup forms 2 “ thread when dropped from spoon
Soft Ball 234°F. - 240°F. Syrup forms a soft ball which flattens on removal
Firm Ball 244°F. - 248°F. Syrup forms a firm ball which does not flatten on removal
Hard Ball 250°F. - 266°F. Syrup forms a ball, hard enough to hold its shape, yet plastic
Soft Crack 270°F. - 290°F. Syrup separates into threads which are hard but not brittle
Hard Crack 300°F. - 310°F. Syrup separates into threads which are hard and brittle

Source: Notes come from an old Five Roses Flour cookbook (1962?)

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