A light and airy, crisp chocolate-covered
toffee-flavored candy -- sometimes called seafoam, honeycomb,
puff candy, etc.
Old Fashioned Sponge
Candy
- 1 cup granulated sugar
- 1 tablespoon white vinegar
1 cup dark corn syrup
- 1 tablespoon baking soda
- Line bottom and sides a 9-inch square
baking pan with lightly buttered aluminum foil. Set aside.
- Combine sugar, corn syrup and vinegar
in a large, heavy cooking pot. Cook over medium heat, stirring
constantly, until sugar dissolves. Continue cooking to 300°F
(150°C) on a candy thermometer. (A small amount of syrup
will separate into brittle threads when dropped into cold water.)
- Remove from heat and stir in baking soda,
mixing well. Mixture will foam up. Quickly pour into prepared
pan. Allow to set at room temperature until firm. Invert pan
and peel off foil. Break into pieces.Store tightly covered at
room temperature.
Makes about 1/2 pound candy.
