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Print this Recipe    Sponge Candy 04

Honeycomb Candy
(aka Hokey-Pokey, Sponge Candy)

1 tsp unflavored gelatin
1 tbs water
3 cups granulated sugar
1/4 tsp salt
1 1/3 cups golden syrup
1/2 tbs baking soda

Oil three 9"x5" loaf pans; set aside. Soak the gelatin in the cold

Combine sugar, golden syrup and salt in a LARGE heavy-duty pan. I
used my big cast iron dutch oven. Stir over medium heat until sugar
dissolves, then continue cooking, stirring occasionally

When the candy reaches 290-degrees F, hard-crack stage, Immediately
add the baking soda, then the soaked gelatin (in that order). Stir
rapidly!, then remove from the heat. Pour into the two pans. You
might want someone who's strong enough to handle the pot because
you have to move fast and it can be dangerous. The candy will foam
up quite a bit, might even try to climb out of the pan. It depends
on how fresh your baking soda is. Getting it to the right temperature
before adding the baking soda is key. This will determine how much
foam you get.

Allow candy to cool completely. Dump the candy out of the pans (I
used non-stick loaf pans). You may need to dip the pans into hot
water to get the candy out.

Break the candy into chunks. If you'd like, dip the candy pieces
into chocolate. You can melt some chocolate chips and dip them into


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13 of 16 people found the following review helpful:
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Sponge Candy 04, July 7, 2004 - 01:40 AM
Reviewer: Anonymous from usa
My husband and I have been looking for a recipe that would melt in your mouth and this one does it. Thank you

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