The mere mention of things like homemade Snickers Bars (which I have wanted to make for forever now!), Peppermint Patties, and Buckeyes is enough to make me want to throw all caution – along with anything remotely healthy – to the wind.
Thoughts like Who need healthy when Christmas is less than a week away? start to run through my head, and before I know what’s happening, I’m making batch after batch of sponge candy. And I realized, I could not hoard a recipe as good as this all for myself…especially since I have seen this candy being sold for upwards of $20/lb!
I grew up with sponge candy on every single holiday. It’s one of those things that I eat twice a year, but look forward to the entire rest of the year.
Maybe you know it by a different name; in different areas around the world it also goes by Honeycomb, Sponge Toffee, Cinder Toffee, Puff Candy, Hokey Pokey, Fairy Food, or Sea Foam (you can read more about it on Wikipedia). It’s basically toffee that has baking soda added at the end of cooking, which causes a chemical reaction and gives the candy the porous, sponge-like texture it’s famous for.
You technically don’t have to coat sponge candy in chocolate, but chocolate definitely rounds out the flavor perfectly. And around these parts, not to coat it in chocolate is downright sacrilegious. You will suffer for your crime, even if your punishment is just listening to everyone who eats it ask you why you didn’t coat it in chocolate. Trust me, it’s better just to coat it.
This recipe definitely has to come with a disclaimer though. Once you realize how easy it is to make (you don’t even need a candy thermometer!), you might just want to make it all the time.
And right now is the perfect time. With Christmas less than a week away, you can sample a few pieces of candy and package the rest up as gifts. I’ve literally made this recipe three times in the past week under the pretenses of Christmas gifts and party favors.
Like I said, this candy needs a disclaimer.