Old Fashioned Sponge Candy
Transport your taste buds back in time with this Old Fashioned Sponge Candy, a delightful vintage treat brimming with nostalgia and irresistible flavor. This unique confection features a golden, airy texture created through the magical reaction of baking soda, which transforms a simple mixture of sugar, light corn syrup, and water into a melt-in-your-mouth masterpiece. Infused with a touch of vanilla, each bite offers a light crunch that dissolves into a caramel-like sweetness that candy lovers adore. Perfect for holiday gifting, party platters, or an indulgent snack, this sponge candy is easy to make with just a handful of pantry staples and minimal effort. Plus, with its strikingly rustic, honeycombed appearance, it’s as visually appealing as it is delicious. Whether you're a seasoned candy maker or trying your hand at homemade confections, this recipe is a must-try for capturing old-fashioned charm in every bite.
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Recipe Information
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 0.25 cup water
- 2.5 teaspoons baking soda
- 1 teaspoon vanilla extract
Instructions
Line a 9x13-inch baking pan with parchment paper, ensuring the paper extends over the edges for easy removal later. Set aside.
In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Stir gently until the sugar begins to dissolve, being careful not to splash the mixture up the sides of the pan.
Place the saucepan over medium heat and attach a candy thermometer to the side of the pan, ensuring the tip is submerged but not touching the bottom. Allow the mixture to cook without stirring until it reaches 300°F (hard crack stage). This will take approximately 15 minutes.
Once the mixture reaches 300°F, immediately remove the saucepan from the heat. Working quickly, sprinkle the baking soda over the hot candy mixture and stir briskly but gently with a heat-safe spatula or wooden spoon. The mixture will foam up and expand significantly—this reaction is what creates the light, airy texture.
Stir in the vanilla extract quickly but carefully, ensuring it is evenly incorporated without deflating the foam too much.
Carefully pour the foaming mixture into the prepared baking pan, spreading it out evenly but without pressing it down, as this will deflate the candy. Allow the candy to cool and harden at room temperature for at least 1 hour.
Once the candy is completely cooled and firm, use the parchment paper edges to lift it out of the pan. Break it into irregular pieces using your hands or a knife.
Store the sponge candy in an airtight container at room temperature for up to 2 weeks. Avoid exposing it to humidity, as this can cause it to become sticky.
Nutrition Facts
Calories |
2222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3183 mg | 138% | |
| Total Carbohydrate | 578.1 g | 210% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 578.1 g | ||
| Protein | 0.0 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4 mg | 0% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 9 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
