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Holiday Sponge Candy

A classic old farm recipe for the holiday season!
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Course Dessert, Snack
Cuisine American, Class Recipe


Step One

  • 1 cup light corn syrup
  • 1 cup granulated sugar white or light brown
  • 1 tablespoon white vinegar

Step Two

  • 2 teaspoons baking soda
  • 1 teaspoon vanilla extract


  • Line a 9x13 baking sheet with parchment. Your pan needs to have sides, so the candy does not spread over the edge when poured.
  • Place your candy thermometer on the side of a medium saucepan, making sure the tip of the thermometer does not touch the bottom of the pan.
  • Measure out all of your ingredients before you begin as the addition of ingredients in step two happens fast.
  • Add the 1 cup corn syrup, 1 cup sugar and 1 Tablespoon vinegar to the pot and bring to a boil on medium heat, stirring frequently.
  • When your liquid mixture reaches 285 degrees, move the pan to a cold burner and immediately stir in your remaining ingredients (vanilla and baking soda) until JUST incorporated. It is very important that you do not overmix.
  • Your mixture will bubble up quickly when the baking soda and vinegar meet. Do not keep mixing as you will knock out the air bubbles.
  • Quickly pour your bubbling mixture onto your parchment lines pan and let sit for about 30 minutes.
  • After 30 minutes, lift your parchment paper to free the candy and break into chunks. Dropping the candy can help. Also hitting with a rolling pin.


The key note is to not overmix your ingredients in that second step. The finished product will be gummy like taffy instead of light like a honeycomb.
Once your candies are broken into pieces, you can dip them in melted dark chocolate for a beautiful golden taste treat.

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