Some people call this honeycomb candy, sea foam candy, sponge candy, sponge toffee, fairy food or hokey pokey. We call it delicious!
AuthorKami - NoBiggie.net
½cupslight corn syrup
Chocolate For Dipping
1bagchocolate chips of your choice(Guittard milk chocolate chips...are our favorite)
Line a 9x9 pan with parchment paper. We use binder clips to hold the parchment in place on all four sides.
In a small glass bowl, add gelatin and 1 tsp water together and allow the gelatin to bloom.
In a medium-large size (tall) pot, mix together sugar, corn syrup and 1/2 cup water. Heat over medium heat and stir until the sugar dissolves and the mixture comes to a boil.
Insert a candy thermometer and heat mixture to 300° F. Do not stir the sugar mixture after the candy thermometer goes in. The boiling sugar mixture will stir itself.
Remove from heat and let sit for a minute or two, the bubbles should slow down. Add the bloomed gelatin and whisk, be careful, the hot sugar syrup will bubble up.
Now sprinkle the baking soda over the sugar mixture and whisk vigorously. Return mixture to the heat and continue whisking for 30 seconds. The sugar mixture will rise up in the pot, nearly double in size.
Quickly pour mixture into the parchment lined pan, it should pour out in a big glob. Do not try to spread it out, just let it settle into the pan. Allow it to cool completely for about 2 hours (or overnight) before taking it out of the pan.
When ready, break it into pieces, this can be a messy process.
Melt chocolate in a glass bowl for 1 minute in the microwave. Stir the chocolate with a spatula for an even melted consistency. Dip sponge candies in the melted chocolate, scrape off any excess, and set each one on a parchment lined pan. Once the chocolate is set, you can enjoy!
Store in an air tight container at room temp.
If you dip the entire candy in chocolate it will protect the candy against humidity.