Sponge Candy
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Sponge Candy made with sugar and honey is a light, crunchy, and delightful chocolate covered treat that everyone will love!
This chocolate covered sponge candy recipe is a sweet treat that is perfect for holidays and sharing with friends and family! Make it along with our peanut butter bark, brown sugar cream cheese frosting, and our favorite snickerdoodle cake!
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Sponge Candy
Sponge Candy
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Why you’ll love this recipe!
📌 Delicious and rich chocolate coating.
📌 They have that fantastic candy crunch!
📌 Sprinkles make them festive for any holiday or occasion!
Sponge Candy Ingredients
- Sugar – White granulated sugar.
- Water – Cold filtered water.
- Honey – Any brand of honey will work, we love to buy local honey when we see it for sale but the squeezy bear honey is great too!
- Corn Syrup – Light corn syrup.
- Baking Soda – For creating the delightful airiness of this recipe.
- Chocolate – We used chocolate almond bark but you can also use chocolate melts or chocolate chips.
How do you make homemade sponge candy? (step-by-step directions)
⭐ First, add sugar, water, honey and corn syrup to a large pot and gently stir to combine. Turn the heat to medium high and let it bubble until it reaches a light caramel color.
⭐ Next, remove from heat and stir in baking soda until foamy. Pour into a baking dish lined with parchment paper and let set until firm.
⭐ Then, once set, lift the candy out of the pan using the parchment paper and drop the paper onto the counter to break into pieces. Melt the chocolate in the microwave until smooth and melted.
⭐ Finally, dip each piece of sponge into the chocolate and tap off the excess. Place back on the parchment paper and top with sprinkles if desired. Let chocolate set and enjoy!
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Preparation
Caution!
Be very careful when working with the sugar mixture as it gets extremely hot!
Do I need to use parchment paper?
YES, it will save your pan! Lining the pan with parchment paper makes it super easy to remove and break up the sponge candy pieces. Don’t go without it!
What kind of pot should I use for the syrup mixture?
We recommend a heavy bottomed pot so that the mixture is heated evenly with no scorched spots.
Why is my sponge candy chewy?
This is caused by the syrup mixture not reaching the proper temperature before being removed from the heat. We recommend using a candy thermometer to make sure it reaches 300 degrees.
My sponge candy was perfect and crunchy and NOW it’s become chewy, help!
This is probably from moisture. Sponge candy needs a dry environment with no extra moisture for setting and for storing. This is why we do not recommend storing in the refrigerator or freezing.
If you live in a humid environment, you can add a food grade silica packet to your container to reduce moisture and help keep the container dry.
Storage and leftovers
How do I store sponge candy?
Store in an airtight container at room temperature for 3-5 days. Do not refrigerate these as they may condensate when removed and the extra moisture can cause the candy to become chewy instead of crunchy.
Can I freeze sponge candy?
We don’t recommend freezing this candy as it will become chewy. Store at room temperature.
Tips and tricks
✅ A candy thermometer is highly recommended to make sponge candy but if you don’t have one, you can keep an eye on the color and pull the mixture off the heat when it reaches a light caramel color.
✅ Cool the candy at room temperature, do not chill in the refrigerator.
✅ Sprinkle our candy cane dust on these for the perfect holiday treat!
✅ Try using white chocolate to drizzle across the top for a different look!
✅ Use either almond bark or melted chocolate for the candy coating, white chocolate is also delicious!
Tips for safely making candy and working with hot sugar
- Use heat-resistant gloves or oven mitts: Protect your hands and forearms from potential burns by wearing heat-resistant gloves or oven mitts while handling hot sugar or candy mixtures.
- Keep a bowl of ice water nearby: Accidental spills or splatters of hot sugar can cause burns. Have a bowl of ice water nearby to quickly cool and alleviate any burns if they occur.
- Work swiftly and attentively: Hot sugar can rapidly reach high temperatures, so it’s important to work swiftly and pay close attention to the cooking process. Avoid distractions and maintain focus to prevent the sugar from overcooking or burning.
- Clean up carefully: If any hot sugar spills or hardens on surfaces or utensils, handle the cleanup with caution. Use warm water and avoid touching hardened sugar with bare hands to prevent burns.
What to eat with sponge candy (serving suggestions)
Sponge candy is crunchy, light and delicious and we love to make it around the holidays! Try some of these other amazing desserts like strawberry jello pie, crockpot candy, and mint chocolate muddy buddies!
Try some of these other chocolate covered treats!
Tools we love
- Baking dish – I love this dish, it can go from freezer to oven and even has a lid!
- Silicone baking mats – Nothing sticks to these! Whaaaa?! Perfect for baking sugary cookies, or cheesy croissants. Use them in place of parchment paper.
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How to Make Sponge Candy
Sponge Candy
Ingredients
- 1½ cups white granulated sugar
- ½ cup water
- 3 tablespoons honey
- ⅓ cup corn syrup
- 4 teaspoons baking soda
- 1 pound chocolate almond bark, chocolate melts, or semi-sweet chocolate chips
- pptional toppings: sprinkles, melted white or colored chocolate
Instructions
- In a large heavy bottomed pot add your sugar, water, honey and corn syrup and gently stir to combine.
- Turn the heat to medium high and let bubble until a light caramel color and your candy thermometer reads 300℉. Watch closely, as it can increase in temperature quickly. Do not stir while it's cooking.
- When the candy mixture has hit 300℉, remove the pan from the heat and carefully stir in your baking soda until foamy.
- Pour candy mixture into a parchment lined 9x13" baking dish. Allow to set for 1 hour.
- When the candy is fully set, use the edges of the parchment paper to lift it out of the pan. Allow the candy to drop to the counter from a few inches high to break it into smaller pieces. Use a sharp knife, as needed, to cut any remaining large pieces.
- Add your chocolate to a microwave safe bowl and heat in the microwave on high power in 10 second increments, stirring between heat cycles, until chocolate is smooth and fully melted.
- Use a fork or small tongs to dip each piece of sponge into the chocolate and place back on parchment paper. Top with sprinkles while chocolate is still soft, and allow to set.
Notes
Nutrition
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My family loves sponge candy!! We like it dipped in the chocolate & some like it without the chocolate. Love that honey flavor!
I decided to make this sponge candy as a summer project with the kids and it was a huge hit! Can’t wait to make it again this Christmas for my cookie platters. 🙂
Are you into Holloween Trick or Treat? Well, Sponge Candy is for you. Try this one for sure you will definitely love this.