This old-fashioned Sponge Candy recipe was submitted by Kim Clemmer.
1 cup granulated sugar
1 cup dark corn syrup
1 tablespoon white distilled vinegar
1 tablespoon baking soda
- Cook sugar, syrup and vinegar over medium heat, stirring until sugar melts. Cook without stirring until mixture is very brittle when placed in cold water*.
- Remove from heat and stir in baking soda.
- Pour into a well greased 9-inch pan.
- When hard, break into pieces. Very good coated with chocolate!
Makes 16 pieces.
*Tip: 'Hard-crack' is a test for candy at which point a drop of the syrup immersed in cold water separates into hard, brittle threads. On a candy thermometer, the hard-crack stage is between 300° and 310°F (approximately 150°C to 155°C).