Have you ever dabbled in candy-making? It’s fun to explore the different consistencies of heated sugar.

Today I’m sharing a recipe for sponge candy, also called honeycomb candy or seafoam candy.


You need a candy thermometer, but other than that, no special equipment. Just some sugar, water, corn syrup, honey and baking soda.


Place the sugar, water, corn syrup and honey in a strong pot. Very important – use a big pot, because the mixture is going to grow significantly.


Click the thermometer onto the pot and turn the fire on medium-high. Stir with a wooden spoon until sugar is absorbed. Then let the mixture boil until it reaches 290-300 F.

Warning: Be extremely careful! Hot sugar can give extremely bad burns.

The mixture should be a lovely, transparent, amber color (as pictured).


Immediately turn off the fire, sprinkle in the sifted baking soda and give one quick whisk. The mixture should visibly bubble and grow and turn into a more cloudy amber. Pour it into a pan lined with parchment paper and let harden for at least two hours.


Note: When mixing in the baking soda, do NOT over-mix, or the candy will collapse and those beautiful air bubbles will pop, leaving you with a heavy, dense candy, instead of a light, crunchy one.


When the candy has hardened, break it into pieces. You can use a knife, but I find it easier to break it with my hands.


See those beautiful bubbles inside? That’s what the baking soda does.

Optional: Dip the candy in melted chocolate. Let chocolate set. Eat and enjoy.

Ingredients:

  • 1 ½ cups sugar
  • ½ cup water
  • 1/3 cup corn syrup
  • 2 tbsp. honey
  • 1 tbsp. baking soda (sifted)
  • Optional: dark chocolate

Directions:

  1. Combine all ingredients in a pot and give a quick stir.
  2. Turn the flame on medium-high and attach a candy thermometer to the side of the bowl.
  3. Prepare a large baking dish, lined with parchment paper (NOT wax paper!).
  4. When the sugar mixture reaches 290 degrees and turns an amber color, immediately turn off the flame, whisk in the baking soda and pour the mixture into the pan. When you add the baking soda, the sugar mixture should change from clear-ish, amber syrup to a cloudy, thick consistency, which will soon harden.
  5. NOTE: Give one quick whisk and then do not touch the mixture again, or it will collapse.
  6. Leave the candy to harden and cool for at least two hours.
  7. Optional: Melt the chocolate over a double boiler. Coat the sponge candy in chocolate and put the chocolate on a piece of parchment paper to set. As soon as the chocolate is set, eat and enjoy.