Sponge Candy


I make sponge candy using...

  • 1 cup dark karo syrup
  • 1 cup sugar
  • 1 Tablespoon vinegar
  • 1 Tablespoon baking soda

I cook it to 300 degrees but it never comes out "melt in your mouth." I get it to foam, but never puff up like sponge candy.

Am I cooking it too long, stirring the soda in too long? Mine is already puffy and like soft marshmallow fluff coming out of the pan. If I cook it less, it is flat.

I have made 10 batches tonight, none have been right.


I'm by no means an expert when it comes to Sponge Candy. Here in Australia we call it Honeycomb candy.

After you add the baking soda, you want to stir it in thoroughly without over mixing. Handle it as little as possible.

Do you just pour it into the baking pan or are you spreading it with a spatula or spoon? DO NOT spread it. That tends to burst the little bubbles and make it less fluffy.

Another tip when it comes to making Angel Food Candy, another name for this delicious treat, is that it doesn't work well when it's humid.

If it IS humid and you're still determined to give it a try, you'll need to compensate by bringing the syrup mixture to a hotter temperature. You could try 310° instead.

TEN batches! You do seem determined and deserve to be rewarded with success. I hope you aren't dumping your trial/practice runs, though. I'm sure they are still tasty and can be used as a crumble over ice cream or as a coating to roll your truffles, or some other delicious use.

In fact, I'd bet many people would taste your honeycomb and think it's wonderful as is. You may just have your heart set on perfection. :-)

Let us know if you finally achieve success in making your sponge candy.


Comments for Sponge Candy

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Jan 15, 2014
Sea Foam Candy NEW
by: Chef Ed

Every time I make Sea Foam Candy it burns as it's cooling??

I cook the mixture to 300 as it says and I stir in soda and Pour out on Pan, but the mixture continues to cook in the center and Burns!

I make alot of candy and can't get this to turn out!!

Dec 22, 2012
FRESH baking soda NEW
by: mimi

I had the same problem until my sister told me to be sure the baking soda is fresh. I buy a new box when I make this. Never had the problem since.

Nov 18, 2011
Burnt Tasting Spong Candy NEW
by: Angie

Hi Elaine,

The candy may be getting a burnt taste because it is actually getting burnt! :) Sounds simple, but if the candy is turning too dark, it may be that you are cooking the candy too high.

Have you checked your candy thermometer to be sure that it is accurate?

Also, avoid scraping the candy out of the bottom of the pan. That may be the bit that is getting burnt and ruining your flavor.

Hope that helps and that you can make a successful batch!

Nov 18, 2011
Burnt Taste NEW
by: Elaine

Why does my candy sometimes get too dark in the middle almost has a burnt taste?

Oct 01, 2011
Sponge candy
by: sCatherine

Make sure candy 300 degrees after you take off stove stir in quick the baking soda and it turns out perfect!

Nov 22, 2010
Puffy Sponge Candy
by: Angie

One of our other site visitors, Rhonda, made a suggestion for successfully making puffy sponge candy, so I wanted to add it here since some of you have mentioned the difficulty you have had in achieving the desired results.

After you have poured your candy mixture in a greased pan, place the pan in the oven at 225 C. degrees for 10 minutes and then reduce it to 170 C. degrees for another 10 minutes. This makes the sponge candy puffy and tasty!

May 03, 2010
Me Too
by: Sheri

I have the exact same problem. I've been trying for years and it never turns out. Mine is like a flat taffy by the time I'm done with it. I guess I'll try the "less syrup" recipe and see what happens. My house is never humid (very controlled enviroment). I've cooked longer and that does not work.

Jan 24, 2010
your sponge candy
by: Anonymous

try using 1c brown sugar and 1c light karo syrup. turns out well. i agree do not spread onto a pan let if fall out of the pot as is.

Oct 23, 2009
reduce corn syrup
by: Anonymous

you could try reducing the corn syrup as the corn syrup makes the consistency of the candy more to the chewy side rather than the crunchy, melt-in-your mouth kind.

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