This sponge candy recipe is especially great around the holidays, but honestly it’s a year-round snack if you love that sweet, crunchy, chocolate-coated vibe. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
This recipe is customizable. Dip it in milk chocolate, dark chocolate, or white chocolate. Drizzle it. Sprinkle it. Or leave it plain if you’re a honeycomb purist.
INGREDIENTS FOR THE CANDY
– Sugar
– Water
– Corn syrup
– Honey
– Baking soda
– Milk chocolate
– Coconut oil
Line an 8x8 baking dish with parchment paper and set it aside. Make sure you can lift the candy out easily once it sets.
STEP 1: PREP THE PAN
STEP 2: COOK THE SUGAR MIXTURE
In a saucepan, combine sugar, water, corn syrup, and honey. Stir just to combine. Cook over medium heat until the mixture reaches 300°F. Do not stir while it’s cooking.
STEP 3: ADD BAKING SODA
Once it hits 300°F, remove the pot from the heat. Immediately stir in the baking soda. The mixture will foam up fast and expand, so work quickly.
STEP 4: POUR AND SET
Quickly pour the foamy candy into your prepared dish as evenly as possible. Do not try to smooth it too much. Let it sit and set for at least 1 hour.
STEP 5: BREAK OR CUT
Once fully set, lift it out using the parchment and break into pieces (or cut gently if you want cleaner shapes).
STEP 6: DIP IN CHOCOLATE
Melt milk chocolate in the microwave for 30-second intervals until mostly melted. Dip each piece using a fork, let chocolate drip off, then set on parchment to firm up.
PRO TIPS
- Use a candy thermometer to measure the mixture at 300F exactly
- Use coconut oil for a smoother dip
- Finish with flaky sea salt for a sweet-salty flavor
GET THE FULL RECIPE
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.