Ingredients
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1 tsp Butter
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1 cup Granulated Sugar
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1 cup Dark Corn Syrup
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1 Tbsp White Vinegar
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1 Tbsp Baking Soda
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1/2 lb (226gm) ChocolateI prefer dark chocolate
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1 tsp Shortening
Directions
Steps
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1
Done
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Special EquipmentA 9-inch pan, a heavy sauce pan, and a candy Thermometer with a clip, such as this digital one here: Adjustable Head Digital Candy Thermometer. |
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2
Done
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Prepare the panLine the pan with foil. Using a pastry brush or a paper towel, grease the foil with butter. |
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3
Done
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Make the Sponge CandyIn a large, heavy sauce pan, combine the sugar, dark corn syrup, and vinegar and stir over medium heat until the sugar is dissolved. Bring to a boil. Reduce the heat to medium-high. Attach the candy thermometer and let cook without stirring until the temperature reaches 300°F / 148°C. Remove from heat and quickly stir in the baking soda. Pour into the prepared pan - do not stir it - and let cool for 30 minutes. |
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4
Done
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Melt the ChocolateYou can melt the chocolate with the shortening in the microwave, or you can temper the chocolate by using a double boiler on the stove (on medium heat, once the chocolate melts, let it cool, then reheat the chocolate and stir until smooth - tempering the chocolate renders a glossy finish). You can find a double boiler here: Double Boiler for Chocolate. |
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5
Done
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Dip the Sponge Candy in ChocolateFirst, using your hands, break apart the sponge candy into pieces. Then dip half the candy pieces in the chocolate, let the excess drip off, and place on wax paper or parchment paper to set. |
