Chocolate-Covered Sponge Candy

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Homemade Chocolate-Covered Sponge Candy

We don’t talk candy much around here (other than things like Healthy Chocolate Peanut Butter Cups, Superfood Spiced Autumn Truffles, and Paleo Candy Apple Wedges), which is probably for the best.

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!

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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.

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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.

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Chocolate-Covered Sponge Candy

Prep Time: 30 minutes

Cook Time: 15 minutes

Yield: About 1 1/2 lbs of candy

Chocolate-Covered Sponge Candy

Ingredients

  • Butter, to generously grease the dish
  • 1 cup (200 g) sugar
  • 1/2 cup (115 g) unsalted butter
  • 1/2 cup (120 ml) corn syrup
  • 1/8 teaspoon sea salt
  • 3 1/2 teaspoons baking soda
  • 2 teaspoons pure vanilla extract
  • 12 oz (340 g) good-quality dark chocolate, chopped

Instructions

  1. Grease an 8 by 8-inch baking dish with butter; line it with 2 pieces of parchment paper so that the paper hangs over all 4 sides, and then generously grease the paper with more butter.
  2. Add the sugar, butter, corn syrup, and salt to a heavy-bottomed, deep-sided, medium-sized saucepan.
  3. Heat over medium-high heat until the mixture turns amber colored, about 10 to 15 minutes. (You can swirl the pan, but don’t stir.)
  4. Once amber-colored, turn off the heat and use a wooden spoon to stir in the baking soda and vanilla. (Be careful because the mixture will foam up. Don't stir too much because you want the bubbles in the candy.)
  5. Pour the candy into the prepared dish and don’t move the dish until the candy is fully set, about 1 to 2 hours.
  6. Once set, break or cut the candy into about 1 to 2-inch-sized pieces. (You will have smaller candy crumbs; they are still delicious, so don’t discard them. Use the crumbs to garnish cupcakes, cake, ice cream, pancakes, waffles, yogurt, etc.)
  7. Melt the chocolate in a microwave or double boiler. To coat the candy, gently brush off any small crumbs on the candy, dip it in the chocolate, and remove it with a fork to let the excess chocolate drip off. Place it on a wire rack or parchment paper-lined baking sheet.
  8. Let the chocolate set before serving or packaging the candy.
http://www.anediblemosaic.com/chocolate-covered-sponge-candy/

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Comments

  1. Kellie @ The Suburban Soapbox says

    These look incredible! So hard to find because everyone sells out around here. I will be making these very soon!

  2. says

    When I was growing up, I was obsessed with these candy bars from Australia, called Violet Crumble…have you ever had one?? I imagine your sponge candy is similar to them, and it’s bringing back the fondest of memories ;) These look amazing, my dear!

  3. says

    That looks beautifully perfect. I’ve never had this growing up, had it in a specialty store in SF and absolutely loved it. I tried it once and all I tasted and smelt was soda..:(..I can’t wait to try it out next week. Great job, looks darn good.

  4. Mary Dolata says

    Faith, you must be from Buffalo! I don’t think they have sponge candy too many other places. I grew up in South Buffalo and live in Williamsville now. Since it is so easy for me to get my hands on sponge candy I am not motivated to tackle making my own, but I was so excited to see this recipe posted. Sponge candy is too good not to be shared with the world!

  5. Lisa says

    Made this tonight, so good! Also so easy, I might try making candy more often. I ended up just drizzling them in chocolate but they are still wonderful.

  6. chris says

    Is this light and fluffy like Buffalo sponge candy or is is hard and crunchy like toffee? I’ve had “sponge” candy in Maryland before, but it is nothing like what I grew up with!

  7. jennifer says

    i can’t begin to tell you how excited i am to find this recipe. like you, sponge candy was a big player when i was growing up. when we moved to texas, we couldn’t find it (too humid to last) so we had to order it from buffalo, new york and have it shipped to get our fix that way. i never even considered it was something i could make!!!! ugh!!!!!
    this looks so easy, which could really end up being a bad thing.
    thank you.

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