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Scrumptious Sponge Candy

The name may not ring a bell, but this tasty candy is actually a great homemade candy recipe that is super quick to make. This Scrumptious Sponge Candy recipe, made with golden syrup and chocolate chips, is simply too good to try out!

  • 1 pound granulated sugar
  • 1/2 pint water
  • 4 tablespoons white vinegar
  • 3 tablespoons golden syrup
  • 1/2 baking soda, sifted
  • 12 chocolate chips
  • 2 tablespoons vegetable shortening
  • 1 ounce square unsweetened baking chocolate
  1. Butter or oil an 8-inch square tin; set aside.
  2. Put sugar, vinegar, syrup, and water in a heavy saucepan (cast iron if you have it). Be careful that your pot is big enough, because sugar has a tendency to boil over. Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted.
  3. Bring to a boil, cover and boil for 3 minutes, then uncover and boil until temperature reaches 250 degrees  F on a candy thermometer.
  4. Remove from heat and stir in the baking soda, mixing well to allow bubbles to subside a little. CAUTION: once you add the baking soda the mixture will bubble up quite a bit. Again, make sure your pot is large enough or it will bubble over the sides. The baking soda is what gives it its light airy texture.
  5. Pour into oiled tin and leave until just beginning to set.
  6. Mark into squares with a lightly oiled knife. Leave to set completely.
  7. Cut or break into pieces.
  8. Combine chocolate chips, shortening and baking chocolate in 2-quart glass bowl. Microwave on high for 2 minutes.
  9. Using a wooden spoon, stir through to melt.
  10. Dip honeycomb pieces into chocolate, covering completely. Let cool on waxed paper.
  11. Wrap individually in waxed paper, twisting the ends together, and store in an airtight container.

See this recipe and more in 47 Inexpensive Halloween Candy Ideas.

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2850 degrees?????????

I hate to fuss about typos, but I seriously doubt that one is supposed to heat the honey comb mixture to 2850 degrees -- unless we're meant to prepare this in a kiln perhaps. Also -- I don't understand why the chocolate topping would need the additional fat from shortening -- and if it does, would butter work as well?


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