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Sponge Candy

1 lb granulated sugar
1/2 pint water
4 Tbsp white vinegar
3 Tbsp golden syrup
1/2 tsp baking soda, sifted
12 oz. chocolate chips
2 Tbsp vegetable shortening
1 oz square unsweetened baking chocolate

Butter or oil an 8" square tin; set aside. Put sugar, vinegar,
syrup, and water in a heavy saucepan (cast iron if you have it).
Be careful that your pot is big enough, because sugar has a tendency
to boil over. Gently heat the mixture, stirring with a wooden spoon,
until sugar has dissolved and syrup has melted. Bring to a boil,
cover and boil for 3 minutes, then uncover and boil until temperature
reaches 2850 F on a candy thermometer.

Remove from heat and stir in the baking soda, mixing well to allow
bubbles to subside a little. CAUTION: once you add the baking soda
the mixture will bubble up quite a bit. Again, make sure your pot
is large enough or it will bubble over the sides. The baking soda
is what gives it its light airy texture.

Pour into oiled tin and leave until just beginning to set. Mark
into squares with a lightly oiled knife. Leave to set completely.
Cut or break into pieces. Combine chocolate chips, shortening and
baking chocolate in 2-quart glass bowl. Microwave on High for 2
mins. Using a wooden spoon, stir through to melt. Dip honeycomb
pieces into chocolate, covering completely. Let cool on waxed paper.
Wrap individually in waxed paper, twisting the ends together, and
store in an airtight container.


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