Sponge candy is a Buffalo tradition, and being that I am a native Buffalonian who works for a chocolate company, I thought it was time I learned one of the area’s staples.
Beloved by many in Western NY, sponge candy is a cooked sugar with a light, brittle texture that results in a “sponge” look. It took me a time or three to get it right, because this recipe is all about procedure, but totally worth it.
Here’s the recipe:
- 1/4 tsp gelatin
- 1 tsp water
- 1/2 c sugar
- 1/2 c light corn syrup
- 1/2 c water
- 1 tsp baking soda, sifted
- Heavy bottomed saucepan
- 2 small bowls
- Candy thermometer
- Pastry brush
- Small tall sided pan or small spring form, preferably
Step by Step Instructions
- Place gelatin in small bowl and dissolve by adding first amount of water. Stir and set aside.
- Place your sugar, corn syrup and second amount of water in a heavy bottomed saucepan and put on low-medium heat. Wash down sugar from the sides with a small amount of extra water and your pastry brush. Keep on heat till your candy thermometer reaches 302°F.
- Remove from heat. Stir in gelatin, then baking soda. Mix vigorously until well incorporated but don’t over mix.
- As it rises pour it into a prepared pan. Let rest till cool, at least 2 hours, or overnight. When cool, wrap to protect from humidity.
- Remove from pan, trim edges and cut into preferred shape. Dip into tempered chocolate, if desired. Any sponge pieces not coated in chocolate must be wrapped to store.
I hope you enjoy!