There are so many names for this foam-like candy that melts-in-your-mouth but I grew up eating this delicious candy, calling it sponge toffee, because simply put – it looks like a sponge! But its also called angel candy, angel food Christmas candy, and seafoam candy among other names.
Sponge Candy dates back to 1910 and became commercially produced in 1920. I used to go to the store with my brothers in the early ’80s with my dollar bill in hand and buy a whole paper bag full of treats including sponge toffee — it was my absolute favorite! I never could pass it up. I loved the caramel flavor and how the crunchy little holes would just melt in your mouth into one little piece. It was divine. I would save it as long as I could, but I knew if it sat open too long, the moisture in the air would make it go soft and then it just was not as good as it was fresh. Sometimes it was coated on one side with chocolate and sometimes it was just plain. I always liked the plain much better but today, we are making both kinds! I am sure you and your family will love it as much as we do!
Let’s get to it!
Combine sugar, corn syrup and vinegar in a large cooking pot. Stir well and stir constantly.
Bring to a boil, stirring occasionally.
Once boiling, do not stir. Cook until the candy reaches 300 degrees on a candy thermometer. That’s hard-crack stage.
I found my candy thermometers to be inaccurate, so I go by the old fashioned way – testing a piece of candy in cold water! If you can roll it in a ball and it’s pliable, that’s soft stage and it needs to keep cooking. If you drizzle the candy in cold water and it forms a hard candy that you can break, then it is ready.
Add baking soda over top.
Stir in the baking soda. The candy will bubble up and look foamy.
Pour quickly onto a parchment paper or silicone-lined baking sheet. Candy will set quickly so work fast. Candy will be extremely hot so please use caution. Pour but do not smooth out. Set on a cooling rack or cutting board. Let harden and cool completely.
Once candy has cooled, break up into little pieces. Store in an airtight container. Humidity and the candy simply being exposed to the air will wreck this type of candy, so do not leave it out in the open.
If you want some in chocolate, melt chocolate and dip one side in. Set on parchment until chocolate has set.
Sponge Toffee, Seafoam Candy and Angel Candy
1 cup sugar
1 cup dark corn syrup
1 tbsp white vinegar
1 tbsp baking soda
chocolate if using to dip candy in
In heavy saucepan, combine sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly until the sugar dissolves. Cook without stirring until the candy thermometer reads 300 degrees or hard-crack stage. You can also test a spoon of candy drizzled into cold water. If the candy forms a hard candy right away that snaps when you break it, its ready. If it only forms a pliable ball, keep cooking it.
Once candy reaches hard-crack stage, pour onto a parchment lined baking sheet. Do not spread out. Candy will be extremely hot, so be careful. Leave cool completely.
Once cold, break candy into pieces. Dip some into melted chocolate if you like. Let set. Store in an airtight container. Stores well up to 1 week.
