Sponge candy 6 cups

RadishRose

RadishRose

SF VIP
Location
Connecticut, USA
[h=2]INGREDIENTS[/h]
  • 1 cup sugar
  • 1 cup dark corn syrup
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon baking soda, sifted


[h=2]PREPARATION[/h]Line 9-inch square cake pan with 2-inch-high sides with foil, extending foil over sides. Generously butter foil. Combine sugar, corn syrup and vinegar in heavy large deep saucepan. Stir over medium heat until sugar dissolves. Continue cooking without stirring until clip-on candy thermometer registers 300°F, swirling pan occasionally, about 18 minutes. Remove from heat. Immediately add baking soda and stir until well combined (mixture will foam vigorously). Immediately pour mixture into prepared pan. Cool completely.
Using foil as aid, lift, candy from pan; fold down foil sides. Cut or break candy into large pieces (save any small pieces or shreds to use as a topping for ice cream). (Can be made 1 week ahead. Store airtight at room temperature.)
 

My aunt makes this same candy, and we always called it Angel Food. After it has cooled, she breaks it into pieces and dips it into melted semi-sweet chocolate and sets it on waxed paper until the chocolate sets. It's something that we always had at Christmastime, and I have memories of eating way to much at once and having a sore mouth! I love this stuff.
 
Looks like the vinegar and baking soda react together to "puff up" the mix. Wondering if any lingering "sourness" remains from the vinegar?

One might try a variation using lemon juice substituted for the vinegar. This should impart a lemony flavor at least. Just a thought! imp
 

That would mean either the vinegar quantity used is precisely the amount needed to to react with the baking soda, or excess, if any, evaporates out. Sounds good! imp
 
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