Homemade Sponge Candy

Step 1

Preheat the oven to 225 F if using the oven cool method (recommended).

Step 3

Line a 9 x 13 baking pan with parchment paper. Crease the edges slightly to help it sit in the pan. You will be pouring the candy onto the parchment.

Step 5

Combine the sugar and corn syrup in a large saucepan (the pan must is large to allow room for the syrup space to foam up). On medium heat, stir until the sugar is dissolved, then stop stirring but continue to cook.

Step 7

Sift the baking soda so no lumps remain and set near the stove.

Step 9

When the syrup cones to a boil, begin checking the temperature periodically with an instant read thermometer. After it has been boiling about 5-10 minutes it will start to turn just slightly yellow which means it is nearing the proper temperature of 295 F. If the syrup is heating very unevenly, swirl the syrup in the pan and lower the heat slightly.

Step 11

When the syrup reaches 295 F, stir in the sifted baking powder until just mixed. It may foam up or if already very bubbly, may sink. Immediately pour the mixture into the parchment lined pan disturbing it as little as possible. Don’t worry that it doesn’t fill the pan and don’t level it--you are trying to keep the bubbles intact.

Step 13

If cooling at room temperature, leave the pan completely undisturbed.

Step 15

If using the oven cool method, put the pan in a 225 F oven then turn off the heat. Let sit for 15 minutes, then remove to finish cooling.

Step 17

Preparing the Chocolate and DippingWhen the candy is completely cool and firm (up to a couple hours—I left mine overnight), prepare the chocolate. Chop the chocolate fine, them melt the cocoa butter (or substitute) in the microwave. Heat in 30 second bursts, stirring between bursts until melted.

Step 19

Add about ¼ cup chopped chocolate to the cocoa butter. Stir until partly melted, then heat again for 10 seconds.  Using the instant read thermometer, take the temperature of the chocolate after every time in the microwave.

Step 21

Your goal is to keep dark chocolate under 92 F or milk chocolate under 86 F. If the temperature is getting too close to the max, use shorter microwave bursts or stir for longer in between bursts. When chocolate is melted, add another ¼ cup and continue until it’s all melted.

Step 23

To break the candy for dipping, score it with a knife, then break it by hand along the score lines.

Step 25

Drop the candy into my melted chocolate one piece at a time, then roll it and pull it out with a fork.

Step 27

Cool on a cooling rack until hardened. If the dipping chocolate cools too much, microwave again for a few seconds and stir, then continue dipping.