Homemade Sponge Candy Recipe (2024)

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Homemade Sponge Candy Recipe: How to make sponge toffee, including some failed attempts and all the tricks to make it a success. The perfect gift to make for friends and family.
Homemade Sponge Candy Recipe (1)

I thought I’d share a homemade sponge candy recipe, because if your peeps are anything like mine the homemade gift they really want is something super yummy they can eat. Sponge toffee goes by lots of different names. It’s sometimes called honeycomb toffee, hokey pokey, puff candy, buffalo sponge candy, seafoam candy, cinder toffee, or angel food candy. Most of the names come from the unique texture of the candy. It’s a crunchy toffee but also an airy candy, because the toffee is full of bubbles. It’s sticky and crunchy but also has an airy texture. This delicious candy is made from simple ingredients and is the perfect treat for gift giving. Serve it as is, add a sprinkle of fleur de sel, or dip it in melted chocolate and package it in a beautiful bag or tin as a gift.

My First Attempt At Sponge Candy

I’ve never made a sponge candy recipe before, but broke out my trusty candy thermometer and decided to give it a try for the first time. As with any candy recipe, the directions are really specific. It’s science after all, so no “a little bit of this, a little bit of that” it’s more like a controlled chemistry experiment.

It was all going so well. I made the candy after much research and followed all “the rules”: 300 degrees, no stirring after the sugar is dissolved, add in the baking soda but don’t over stir. I tasted a tiny little bit I’d put aside as a tester and thought it was perfect.

The candy takes a couple of hours to set, so after it was finally ready I tried a little of the edge, it was so, so good. Sweet, crispy, lots of bubbles -exactly what we were going for.

So, since the candy was for this blog post and I needed to get a photo in for the collage I set about dipping it in chocolate, setting up a picture, and working away. As I worked away, I just might have nibbled away. And as I nibbled the burnt taste of caramelized sugar gone too far became more and more pronounced. I burnt it.

But, hey it was my first attempt. Try, try again.

Sponge Candy Attempt Number Two -Practise Makes Perfect

I had to run some errands so when I got home that night I attempted another batch. This time I was super careful about the sugar -because it’s tricky to get it to 300 degrees (hard crack stage) without burning the sugar first. And you have to get it up to 300 so that the toffee will set properly and be crispy. The second time I turned the heat down a little and watched it like a hawk. I even calibrated my thermometer. I couldn’t recommend a recipe to you on the blog that didn’t work, so I had to figure this thing out.

Second batch and the mixture was still mostly clear by the time it got to 300, and tuned a little amber with the addition of the baking soda, just like my research told me it should and definitely not burnt this time.

But…you knew there was a but coming,it didn’t foam uplike the first batch.

Sponge Candy Attempt Number Three -Third Time’s A Charm

So, the next day when I got home that night I attempted batch number three. It came out pretty much the same as the first batch. Nice big bubbles and burnt.

I had the ingredients to do one more batch, so it was back to try, try again.

Sponge Candy Attempt Number Four -Last But Not Least

Batch number four I again cooked at a much lower heat, and again succeeded in not burning it, but again not as big of bubbles.

Here’s a side by side comparison, with the over done, slightly burnt batch on the left, and the better one on the right.

Homemade Sponge Candy Recipe (2)

What Am I Doing? The Doubting Stage

After attempt number four I was starting to doubt myself. In fact I was thinking that after one full bottle of corn syrup and a bag of sugar that I should really be writing to you to save your time, and effort and invest the money for my four batches into a few Crunchie chocolate bars from the store -and if necessary rough them up a little, break them into pieces, tuck them into a cello bag with some ribbon and try to pass them off as your own to your friends and family.

But…

Friends Taste Test

I brought my attempts over to some friends and they loved it -batches two and four that is. They all really, really liked it, and declared it a win rather than a fail. So you see it only takes one bottle of corn syrup, one bag of white sugar, and eight hours to make a lovely Christmas treat for your loved ones -haha.

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What I Learned About Making Sponge Candy

Seriously though, just turn down to a medium heat after the sugar is dissolved and you’ll be fine -perhaps there’s a life lesson here for someone like me who’s always in a hurry, got a speeding ticket recently, and only cooks on high most of the time. Patience is a virtue.

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Yield: 9 x 13 inch tray

Sponge Candy

Homemade Sponge Candy Recipe (5)

Cook Time20 minutes

Additional Time2 hours

Total Time2 hours 20 minutes

Ingredients

  • 2 1/2 cups white sugar
  • 1/3 cup water
  • 2/3 cup white corn syrup (it's important to use white)
  • 4 tsp baking soda (make sure it's fresh)
  • Optional -melted chocolate for dipping

Instructions

    1. Measure and sift the baking soda into a small bowl and set aside. Line a 9x13 baking dish with parchment paper and spray with cooking oil, and set aside.
    2. Combine sugar, water, and corn syrup in a very large saucepan. (When you add the baking soda at the end, the mixture will increase in volume and be very, very hot so a large pan is essential to keep it from overflowing.)
    3. Cook over a high heat, and use a wooden spoon to stir the mixture until the sugar dissolves fully.
    4. Reduce the heat to medium-low and stop stirring the mixture. Occasionally brush down the sides of the pan with a pastry brush dipped in cold water to keep the mixture from crystallizing. Clip a candy thermometer to the side of the pan, and cook until it just reaches 300 degrees F or hard crack stage. Be careful not to burn the sugar, if it starts to turn amber coloured at all, turn the heat down.
    5. When it comes to 300 degrees F, remove it from the heat and stir in the baking soda until just combined. Be careful not to over stir and deflate the mixture. The candy will have a chemical reaction, and foam up creating wonderful bubbles. Pour the hot candy into the prepared baking dish -taking care as it's very, very hot. Do not smooth it out, or push down the mixture with the spoon as it will deflate it and push all the air bubbles out.
    6. Let set for about two hours at room temperature, until the candy cools and is hard. Remove from the baking dish, and use a sharp knife to break the candy into large pieces.
    7. Optional -dip the candy into melted dark chocolate or milk chocolate.
    8. Be sure to store the candy in a sealed airtight container, it should last for several days to a week.

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving:Calories: 146Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 288mgCarbohydrates: 38gFiber: 0gSugar: 38gProtein: 0g

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MoreOptions

This homemade candy is delicious on its own, but you can also dip it into melted chocolate, if you’re a chocolate lover. We dipped some of ours into milk chocolate, but semi sweet chocolate or dark chocolate are also a great choice. Once the candy is set and you break it into bite-sized pieces, just dip them into the melted chocolate and let it set on parchment paper.

If you’re a big fan of the salty sweet candy combination, and love salted caramel, you can also add some sea salt to your sponge toffee. When your making it, after you have it in your baking pan, but before it sets, sprinkle the toffee with a little sea salt on top.

We made our sponge toffee for gift giving, and broke it into bite sized pieces, but it’s also a great ice cream topping. Break it up into quite small pieces and sprinkle over top of ice cream, for a great chewy, crunchy addition.

With a homemade old fashioned sponge candy recipe, life really is a party!

More DIY Christmas Gift Ideas

You might also enjoy our Butter Crunch Toffee recipe here.

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Also check out our Homemade Caramel Apples here.

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You might also like our Homemade Caramel Corn here.

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Now it’s time for some more DIY Christmas gift ideas from my Canadian blogging friends. Get ready for some wonderful handmade gift inspiration for your holidays!

Homemade Sponge Candy Recipe (10)

From the top, they are:

DIY Cheeseboard from Vin’yet Etc.

Christmas Ornament from PMQ For Two

Sponge Toffee from Life Is A Party

Christmas Dog Bandana & Reindeer Treat Pouch from DIY Passion

DIY Christmas Sachets from New House New Home

Easy Sew Christmas Plaid Wine Gift Bag from Time With Thea

Movie Night in from The Inspired Home

Easy Infinity Scarf from The DIY Mommy

Homemade Orange Cream Milk Bath from Personally Andrea

Fabric Ball Christmas Decoration from Fresh Crush

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Homemade Sponge Candy Recipe (2024)

FAQs

What is the sponge in sponge candy made of? ›

The toffee section, or the “sponge”, is completely coated with milk or dark chocolate. Sponge candy is made from a few simple ingredients. Sugar, corn syrup, water, vinegar, and baking soda are what create the magical filling of sponge candy.

What are the ingredients in Fowler's sponge candy? ›

Sponge Candy is a light and crunchy but delicate toffee made from sugar, corn syrup, and baking soda. The recipe is very simple but produces a very unique flavor reminiscent of toasted molasses.

What is the science behind sponge candy? ›

When the baking soda is heated to a high temperature, it breaks down, giving off carbon dioxide bubbles and puffing up the mixture in a dramatic way. Light, soft sponge candy melts in your mouth because the gelatin in the mixture captures the gas bubbles and traps them evenly throughout the candy.

How long does sponge candy stay fresh? ›

How long is sponge candy good for? Once prepared and cooled, sponge candy can be stored in a sealed container on the counter for up to two weeks.

Who originally made sponge candy? ›

The exact origin of sponge candy is unknown, but Fowler's, one of the earliest chocolate makers in Buffalo, claims to be the original and authentic maker's of Buffalo best Sponge Candy. Fowler's Chocolate Shoppe began in 1910 after Joseph Fowler sold his sweet treats at an expo in Buffalo.

What is another name for sponge candy? ›

The label typically reads “sponge candy,” but you may also know this candy as cinder block, sea foam, fairy food, angel food or a multitude of other names. Each of these names are referring to the same type of candy with origins that are rather vague, but appear to have started in the Buffalo, New York area.

Is sponge candy the same as seafoam candy? ›

Seafoam candy is a vintage treat that gets its name from its signature airy and bubbly appearance. This confection goes by several other names as well, depending on your region. Some call it sponge candy, honeycomb, hokey pokey, fairy food, or cinder toffee.

What's the difference between sponge candy and honeycomb candy? ›

Honeycomb candy's texture is the main difference between it and the well-known Erie delicacy, sponge candy. Whereas sponge candy has a fine, sponge-like texture full of tiny air bubbles, the air pockets of honeycomb candy are larger and have a more defined shape to them.

Does sponge candy go bad? ›

Any kind of heat or humidity causes the sugar in Sponge Candy to break down and get gooey. It does not mean that it is old – on high humidity days, Sponge Candy can start to break down the very same day that it's made! This is why a lot of candy makers don't make Sponge Candy in the summer.

Why is sponge candy only in Buffalo? ›

That's because sponge candy's bubbled structure is uniquely sensitive to heat and humidity; in more humid climes, it will begin to melt . Locals therefore claim that Buffalo's notoriously cold climate is perfect for the candy, making the city a confectionary paradise.

Why is there gelatin in sponge candy? ›

Gelatin: A very small amount of gelatin used in sponge candy helps to make the hot syrup more elastic and therefore able to hold more of the gas from the baking soda, resulting in a lighter candy. Sugar: Providing sweetness, caramelization, and bulk, sugar is the major ingredient in sponge candy, as in most candies.

How many pieces of sponge candy are in a pound? ›

Sponge candy is a type of toffee, also known as honeycomb toffee or cinder toffee. Size of the pieces vary Approximately 10-13 pieces per pound.

Does homemade candy need to be refrigerated? ›

Most candies will keep 2 to 3 weeks (if not longer) if stored tightly covered in a cool, dry place or in the refrigerator. It's best to avoid storing different types of candy together in the same container because hard candies will become soft and sticky, and soft candies will dry out.

What is another name for sponge toffee? ›

Honeycomb toffee, honeycomb candy, sponge toffee, cinder toffee, seafoam, or hokey pokey is a sugary toffee with a light, rigid, sponge-like texture.

Is sponge candy the same as honeycomb? ›

Honeycomb candy's texture is the main difference between it and the well-known Erie delicacy, sponge candy. Whereas sponge candy has a fine, sponge-like texture full of tiny air bubbles, the air pockets of honeycomb candy are larger and have a more defined shape to them.

Is honeycomb and sponge candy the same thing? ›

You may also know this candy as sea. foam, honeycomb, or fairy candy. Whatever you call.

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