Sponge Candy
Question:
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. Answer: 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. ~Angie
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