Fairy Food

Fairy Food

GOLIZ114 0

"A YUMMY dessert that is good to snack on like you do cookies. It's like aerated sugar that's cooled and coated in any kind of chocolate you prefer."


35 m servings 46 cals
Serving size has been adjusted!

Original recipe yields 72 servings



  • Calories:
  • 46 kcal
  • 2%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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  1. In a large saucepan over medium heat, stir together the sugar, corn syrup and vinegar. Bring to a boil, and heat to the hard crack stage, 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Do not stir once the mixture begins to boil.
  2. While you wait for the sugar to come up to temperature, grease a 7x11 inch baking dish. When the mixture reaches the hard crack stage, remove from heat, and quickly stir in the baking soda with a long handled spoon; it will become very foamy. Pour immediately into the prepared dish, and set aside to cool. Cut into little pieces when cool.
  3. If you wish to coat the candies with chocolate, melt the chocolate chips in a metal bowl over a pan of simmering water, stirring occasionally until smooth. If the chocolate is too thick, some vegetable oil may be added. Dip pieces of candy in chocolate, and place on waxed paper until set.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 21 Ratings


I followed the recipe's directions exactly (except for the pan size), and it turned out perfectly. The candy tastes just like the fairy food that I remember from my childhood. I added the baking...

:( Wyocat was right, at 300 the temp shoots right up. Everything was going along nicely, I dumped the baking soda in at 300 stirred and turned to pour into the dish and I noticed a funny smel...

I think this recipe calls for TOO MUCH BAKING SODA! I'd decrease it to 1 TBSP. like all the other recipes for sponge candy I found. I think 1.5 TBSP. makes it taste "off". Also, I used a 9x13...

I used to live in Wisconsin, and this recipe was awesome!! We made it the first time when we were kids, and our parents weren't home.... freaked us out (we couldn't figure out at first why you n...

I think that the candy foams up just right. I made this candy for my boyfriend who loves crunchy bars but cannot get them in the US under $3. Can anyone tell me how to prevent the milky ye...

I have this same recipe and it calls for only 1 tbsp. baking soda. This always tastes great. If you feel your candy raised too high you can cut across the height. Never try on a damp/rainy day...

Thank you thank you thank you for this recipe! We too call it sponge candy and it's extremely expensive to buy this stuff at the one candy shop that still carries it at Christmas time only. It ...

We've always called this stuff "sponge toffee", and it's just like the inside of a Crunchy bar. Terrific recipe, it worked out just perfectly. It didn't take too long to do, either. The kids lov...

Try #1: Followed directions exactly and ended up with something that looked and smelled a lot like burnt marshmallows. I'm wondering if the addition of vinegar alters the cooktime from normal ca...