Chocolate Covered Sponge Candy
Serving Size / Yield
- 2 tsp. soft butter ( to coat the aluminum foil for easier lifting out the candy after the candy is cool)
- 1 C. of Dark Corn Syrup
- 1/2 C. Brown Sugar- hard pack
- 1/2 C. White Sugar
- 1 Tbs. White Vinegar
- 1 Tbs. of Baking Soda
- 1 -14 oz. bag Chocolate Chips use for chocolate coating & dipping candy
Line a 13"x9" pan with foil and grease with the butter; set aside. In a large heavy saucepan, combine the sugar, corn syrup, and vinegar. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Do not stir anymore until a candy thermometer reads 300 degrees (hard-crack stage) . Be careful once the candy mixture hits 250 degrees the next 50 degrees goes fast. Do not burn this mixture.
Remove from the heat; stir in add 1 tablespoon of Baking Soda, mix until well blended. Immediately pour this mixture into the prepared pan. Don't spread out the candy, it will fill the pan all by itself. Cool, the mixture will become hard and dry. Using the foil, lift candy out of the pan. Gently peel off the foil; place back into the flat pan; and break candy into pieces. Some pieces will be large and some will be small.
Melt the Chocolate Coating Wafer Disks in a double boiler until smooth and creamy.Dip candies in the chocolate mixture , allowing excess to drip off. Place on waxed paper, let stand until set. Store in an airtight container.
Submitted by: Jeanne Cummings