Homemade Chocolate-Covered Sponge Candy is easier to make than you might think. If you love this candy as much as this Buffalo girl, this recipe is for you! Here the crunch and complex sweetness of caramelized sugar candy is coated with chocolate for a treat everyone loves.
We don’t talk candy much around here, which is probably for the best.
Of course with the exception of things like Crispy Toasted Puffed Quinoa Dark Chocolate Candy Bars, Healthy Chocolate Peanut Butter Cups, and Paleo Candy Apple Wedges.
The mere mention of things like Homemade Snickers Bars, Homemade 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 that’s when I knew I had to share this recipe.
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 right around the corner, 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, lol.)
What is Sponge Candy?
Maybe you know it by a different name. Sponge candy is also called 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. This causes a chemical reaction and gives the candy the porous, sponge-like texture it’s famous for.
Sponge candy is crispy but porous, so it’s light on the tongue. It sort-of melts on the tongue into caramel-flavored bliss.
Buffalo Sponge Candy
This is a classic in Buffalo and the Western New York region! Growing up in Buffalo, we had 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.
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.
If you’re in Buffalo and looking for the best sponge candy, a few of my personal favorites are: Fowler’s, Watson’s, and Parkside Candy.
Where is Sponge Candy From?
There are plenty of people who claim that sponge candy is from Buffalo, but I haven’t found substantial evidence to back up that claim. Although what a claim to fame that would be, right up there with Buffalo wings! (Read more about Buffalo and sponge candy on The Buffalo News.)
Is Sponge Candy Only in Buffalo?
No, this candy isn’t only found in Buffalo! Although, according to The Buffalo News, Buffalo and its surrounding suburbs host almost 20 chocolatiers, which is more than most metropolitan areas of a similar size.
And I’ve heard from several different sources that the reason this type of candy does so well in Buffalo is due in large part to its cool/cold and dry climate.
Pro Tip: Heat and humidity are not friends to sponge candy! I highly recommend making this candy on a cool, dry day.
Sponge Candy FAQ
Can you Refrigerate Sponge Candy?
Yes, you can (my grandma always does, lol!). However, if the temperature inside is 68 to 72F, it’s fine to leave it stored in a covered container at room temperature.
What is Sponge Candy Made Of?
The main ingredients are sugar, corn syrup, and baking soda. I also add butter (to give it a butter toffee flavor), salt (to balance the sweet), and vanilla.
How Do You Make Sponge Candy?
Making this candy is basically like making toffee, but with the addition of baking soda to make it porous and lighten the texture a bit.
Here are the general steps:
- Boil sugar and corn syrup (I also add butter and salt) until it reaches the hard-crack stage.
- Remove it from the heat and carefully stir in baking soda and vanilla. (It will foam up!)
- Pour it into a buttered dish and let it set.
- Break the candy up.
- Coat the candy in chocolate if you want (highly recommended!).
More Holiday Treats to Try:
- Chocolate Peppermint Bark
- Easy Sugar Free Turtle Cheesecake Dip
- Low Carb Salted Chocolate Peanut Butter Cups
- Old Fashioned Chocolate Fudge
- Christmas Crack
- Turtle Brownies
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Chocolate-Covered Sponge Candy
- Grease an 8 by 8-inch baking dish with butter; line it with 2 pieces of parchment paper so that the paper hangs off all 4 sides, and then generously grease the paper with more butter.
- Add the sugar, butter, corn syrup, and salt to a heavy-bottomed, deep-sided, medium-sized saucepan.
- 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.) I never do, but if you want to check the temperature, it should be 300F on a candy thermometer (hard-crack stage).
- Once amber-colored, remove it from the heat and use a wooden spoon to stir in the baking soda and vanilla. (Be careful because the mixture will foam up.)
- Pour the candy into the prepared dish and don’t move the dish until the candy is fully set, about 1 to 2 hours.
- Once set, break or cut the candy into about 1 to 2-inch-sized pieces. (You will have smaller crumbs and shrapnel; it’s still delicious, so don’t discard it. Use it to garnish cupcakes, cake, ice cream, pancakes, waffles, yogurt, etc.)
- Melt the chocolate in a microwave or double boiler. To coat the candy, gently brush off any small crumbs on the candy and dip it in the chocolate. Place it on a wire rack so any excess chocolate can drip off.
- Let the chocolate set before serving.
- This recipe makes about 1.5 pounds of candy in total; each serving is 1.5 ounces, which is approximately 4 pieces of candy.
- I never use a thermometer for this recipe, but if you want to check the temperature, it should be 300F on a candy thermometer (hard-crack stage).
- Heat and humidity are not friends to sponge candy! I highly recommend making this candy on a cool, dry day.
- Once the chocolate is set, store this sponge candy in a covered container at cool room temperature for up to 3 weeks.
This post was first published on An Edible Mosaic on December 19, 2013. It was updated with more information on December 20, 2019.
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