Go Back
Homemade Chocolate-Covered Sponge Candy recipe image

Chocolate-Covered Sponge Candy

This Chocolate-Covered Sponge Candy is a delightful treat! It's airy, crunchy, and perfectly coated in rich chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Sponge Candy:
  • 1 cup granulated sugar
  • 1 cup dark corn syrup
  • 1 cup honey
  • 1 tablespoon water
  • 2 teaspoons baking soda sifted
For the Coating:
  • 2 cups milk chocolate melting wafers Brands like Ghirardelli work wonderfully.

Equipment

  • Heavy-bottomed saucepan
  • Candy thermometer
  • Whisk
  • Baking Sheet
  • Rubber spatula

Method
 

Method:
  1. Step 1: Prepare Your Workspace: Begin by lining a baking sheet with parchment paper. This will be where you pour your sponge candy mixture, so make sure it’s ready to go.
  2. Step 2: Combine Ingredients: In a heavy-bottomed saucepan, combine the granulated sugar, dark corn syrup, honey, and water. Stir gently to combine.
  3. Step 3: Heat the Mixture: Place the saucepan over medium heat and allow the mixture to come to a boil without stirring. Use a candy thermometer to monitor the temperature.
  4. Step 4: Reach the Right Temperature: Continue to cook the mixture until it reaches 300°F (hard crack stage). This is crucial for achieving the perfect texture.
  5. Step 5: Add Baking Soda: Once the mixture reaches the correct temperature, remove it from the heat and quickly whisk in the sifted baking soda. Be cautious, as it will bubble up dramatically.
  6. Step 6: Pour and Cool: Immediately pour the mixture onto your prepared baking sheet, spreading it out evenly. Allow it to cool completely, which may take about 30 minutes.
  7. Step 7: Break into Pieces: Once cooled, break the sponge candy into bite-sized pieces.
  8. Step 8: Melt the Chocolate: In a microwave-safe bowl, melt the milk chocolate melting wafers according to the package instructions until smooth.
  9. Step 9: Coat the Candy: Dip each piece of sponge candy into the melted chocolate, ensuring it is fully coated. Use a fork to lift the candy out, allowing any excess chocolate to drip off.
  10. Step 10: Set the Coating: Place the chocolate-covered sponge candy back onto the parchment-lined baking sheet. Repeat the process until all pieces are coated.
  11. Step 11: Allow to Set: Let the chocolate coating set completely at room temperature or in the refrigerator for faster results.

Notes

  • For a vegan version, substitute honey with maple syrup.
  • Store the sponge candy in an airtight container at room temperature for up to 2 weeks.
  • Experiment with different types of chocolate for coating to customize the flavor.