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Maple Sponge Candy

Maple Sponge Candy

rhonda

rhonda

This candy is like the kind that people refer to as seafoam candy. It's crunchy and has a sugary-maple flavor. Just TRY to have only one piece!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 0 g
  • 0%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 339 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. Butter a 9x9 inch pan and set aside.
  2. In a heavy 2 quart saucepan, combine the syrup, sugar and vinegar. Bring to a boil over medium heat, stirring constantly until sugar dissolves. Continue cooking without stirring until a candy thermometer reads 300 degrees F (150 degrees C).
  3. Remove from heat and quickly stir in the baking soda.
  4. Immediately pour candy into prepared pan, Do not spread. Cool and break into pieces.
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Reviews

Jackie
46

Jackie

11/7/2006

The recipe I use is 1 c. sugar, 1 c. dark corn syrup, 1 tbl. vinagar and 1 Tbl of soda. I bring the first 3 ing. to 300 deg. then add soda. I line a 9 x 13 pan with parchment paper and spray it with pam. When you pour the hot candy into the pan do not spread it. It will spread itself and let cool completely for about 1 hour before you remove it. After it has cooled remove from pan and remove parchment. Break into pieces. Dip into chocolate.This recipe does work if you follow the directions. Also invest in a candy themometor.

WithoutContext
31

WithoutContext

12/15/2003

Finally! After a long, hard search for a good "Seafoam" candy recipe (not to mention three batches that turned out more like divinity than what I was trying to make), I have found it! After breaking the candy into pieces, I dipped them in chocolate like you would get if you bought this at the store. Yummy! By the way, to the people who complained about this being "too hard": it's supposed to be hard! That's why you cook it to the *hard crack* stage. One hint is to line your pan with foil and butter or spray it well so you can just lift the candy out when it's set.

OPALSTAR
20

OPALSTAR

1/21/2003

WOW!!!!!!!!!!!! my younger sisters and brothers have a lot of food allergies, as well as being finicky eaters. but they gobbled this up at light speed! one promise that i'll make this turns them into ANGELS! i made it in the microwave n it turned out perfectly. I scaled the recipe to 1, would put it in for 11 second intervals, stirring after each one. for those who like it crunchy, i put it over ice, n those who like it chewy can wait for it to be cool enough to handle. Incredibly quick and easy! Wonderful maple flavor and you can play around with temperature and cooling time to alter consistancy.

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