Sponge Candy Recipe
This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.
Sponge Candy Recipe - This classic, old-fashioned candy features a light, honeycombed center with a sweet, salty toffee flavor, coated in pure melted chocolate. Whether you call it angel food candy, honeycomb candy or fairy food, it's the addictive crunch and airy texture that makes it a holiday favorite!
Want to Save This Recipe?
Enter your email below & we'll send it to your inbox. Plus get great new recipes from us every week!
This post may include affiliate links. Please see my disclosure.
Experience the magic of this Angel Food Candy recipe! Whether you call it angel food candy, honeycomb candy or fairy food, it's the addictive crunch and airy texture that makes it a holiday favorite!
Angel food candy is a light and airy holiday dessert with a satisfying crunch and a decadent chocolate coating. It is an irresistible delight for the holiday season and the perfect addition to your Christmas candy line-up!
The spongy and crunchy center melts in your mouth, and the rich chocolate shell adds the perfect amount of sweetness.
With just a handful of ingredients and a bit of holiday magic, you'll have some delightful holiday sweets in no time!
Cozy up and get ready to enjoy this delicious fairy food recipe!
HOW TO MAKE ANGEL FOOD CANDY
Before you get started, make sure you have the following ingredients:
- White sugar
- Brown sugar
- Dark corn syrup
- Vinegar
- Baking soda
- Chocolate bark
WHAT YOU'LL NEED FOR THE BEST ANGEL FOOD CANDY RECIPE
Once you've gathered all your ingredients, prepare a 9x13-inch pan by lining it with parchment paper. Then, follow the steps below for a quick and easy holiday treat!
- Put white sugar, brown sugar, corn syrup, and vinegar in a medium saucepan. Cook over medium heat, stirring often, until the sugars dissolve.
- Continue heating to 300 to 310ºF without stirring, then remove the mixture from heat and stir in the baking soda.
- Pour the mixture into your prepared pan. Do not stir or spread it. Allow it to cool completely.
- Use a knife to score the cooled candy and break it into small chunks. Dip the pieces into melted chocolate, allowing excess to drip off and place the dipped pieces on wax paper and allow chocolate to harden.
WHERE DID SPONGE CANDY ORIGINATE?
Sponge candy's origins trace back to various regions, but it gained popularity most notably in Buffalo, New York, where it became a local delicacy. Some people still call it Buffalo Candy to this day.
Its precise origins remain a bit elusive, but its airy, honeycomb-like texture has delighted candy enthusiasts for generations.
TIPS FOR MAKING HOMEMADE ANGEL FOOD CANDY
- Add a sprinkle of sea salt to your candies for even more flavor!
- It is important to have a thermometer that you trust and watch closely to ensure the candy is at the correct temperature before it is taken off the heat. If it gets too hot, the texture will not be the same and the candy may burn.
- It is hard to get even-sized chunks of candy with this recipe, so embrace the different sized and shaped pieces!
CAN YOU MAKE ANGEL FOOD CANDY WITHOUT CORN SYRUP?
It's possible to make angel food candy without corn syrup by using alternatives like golden syrup or honey. Golden syrup provides a similar consistency and sweetness to corn syrup.
Corn syrup is derived from corn starch and primarily composed of glucose, while golden syrup is sourced from cane or beets.
WHY SHOULDN'T YOU SPREAD THE CANDY OUT IN THE PAN?
When you pour the sponge candy mixture into a pan, it's important not to spread it out because doing so can disrupt the formation of the delicate honeycomb-like structure.
The mixture traps air bubbles, which create the characteristic light and airy texture of sponge candy as it cools and solidifies.
HOW DO I PREVENT THE CANDY FROM BECOMING TOO CHEWY OR STICKY?
To ensure you achieve the correct texture and perfect amount of crunch in your angel food candy, it is important to get the mixture to the precise temperature of 300 to 310ºF and to avoid over-stirring once the desired consistency is met.
HOW LONG DOES IT TAKE SPONGE CANDY TO SET?
Once the hot sugar mixture is poured into the mold or onto a baking sheet, it usually sets within 30 minutes to an hour at room temperature.
After setting, it's then ready to be coated in chocolate or enjoyed as is.
HOW DO YOU STORE HOMEMADE SPONGE CANDY?
Store the angel food candy in an airtight container in a cool and dry place away from moisture or humidity. The candy can last for several weeks if stored properly.
CAN I FREEZE ANGEL FOOD CANDY?
It is not recommended to freeze the angel food candy as it can alter its texture and cause it to become sticky or lose its airy consistency.
It is best to keep it stored at room temperature in an airtight container, away from from moisture or humidity.
MORE SWEET HOLIDAY TREATS YOU'LL LOVE
- Christmas Cool Whip Truffles
- Christmas Peanut Butter Blossoms
- Christmas Sugar Cookie Cake Bars
- Chocolate Kiss Snowball Cookies
- Christmas Peanut Butter Balls
- M&M Cookie Dough Fudge
Sponge Candy Recipe
Ingredients
- ½ cup white sugar
- ½ cup brown sugar
- 1 cup dark corn syrup
- 1 tablespoon vinegar
- 1 tablespoon baking soda
- 1 pound chocolate bark
Instructions
- Prepare a 9x13-inch pan by lining it with parchment paper.
- Put white sugar, brown sugar, corn syrup, and vinegar in a medium saucepan. Cook over medium heat, stirring often, until sugars dissolve.
- Continue heating to 300 to 310ºF without stirring. (When dropping a small drop of syrup into cold water, it should form hard, brittle threads.
- Remove mixture from heat and stir in baking soda.
- Pour mixture into your prepared pan. Do not stir or spread it. Allow it to cool completely.
- Put chocolate bark in a microwaveable bowl. Microwave in 30-second intervals, stirring often, until melted.
- Use a knife to score cooled candy and break it into small chunks.
- Dip pieces into melted chocolate, allowing excess to drip off.
- Place dipped pieces on wax paper and allow chocolate to harden.
Notes
- For more flavor, add a sprinkle of sea salt to each candy.
- Don't worry if your candy is different sizes and shapes, it's hard to get them to look the same!
- Use a thermometer to make sure the candy is at the right temperature before it's taken off the heat.
Wow this recipe is awesome. So much fun to make. I think I cooked the mixture a bit too long as it’s crunchy. Still tastes great. How do you store it and how long will it keep. Thank you for this favorite treat recipe.
What type of vinegar to I need?
Distilled white vinegar.
Mine always seems to be too hard. Not sure if I’m over stirring the baking soda?
It usually isn’t the stirring that makes it hard—most often the sugar mixture was cooked a little too long or the baking soda didn’t get fully incorporated so the candy couldn’t puff up enough. Try whisking the baking soda in quickly and removing the syrup from the heat right when it reaches 300°F.
My first time making sponge candy! I usually buy it to satisfy my addiction. Never again, this was so easy and delicious. I only had light corn syrup and since I was not sure I could duplicate this recipe I chose to use the light syrup. Came out just fine. The tip to score was great, my pieces look professional!!
Thank you for sharing your recipe.
Oh, I'm so glad this recipe worked well for you! It's such a nostalgic Christmas candy!
What an interesting receipe not something I have heard of before