Perfect! It is also called fairy food, seafoam, sponge candy, honeycomb, hot air candy, etc. After 8-10 failed batches, I finally found the way to success: If you don’t have a high quality DIGITAL candy thermometer, don’t even try this. The brand I use is CDN. Previously I had tried a cheap analog thermometer and/or testing in cold water, but the candy cooks so quickly that by the time the thermometer registered the right temp (or a sample formed a brittle thread), the candy had already cooked to a much higher temp. It burned EVERY time I tried these methods. Before starting to cook the candy, prepare: Line your pan with non-stick foil. Measure and sift baking soda. Make sure your pan is large enough, as the mixture will foam a great deal after you add the baking soda. Use a heat-proof silicone spatula for stirring the candy mixture. Cook only at medium heat or lower; higher will cause the candy to cook too fast and it will burn. Be ready; the SECOND the candy thermometer registers 295° (300° risks burning), slide your pan off the burner and add the baking soda. Stir quickly, but be sure to incorporate every bit of the soda. (It’s nasty to get even a teeny bite of pure soda!) Pour into the nonstick foil-lined pan as evenly as you can, but resist the urge to spread it. It will fill in the empty spots as it cools and settles. Score cooled candy w/ a serrated knife, then place into a Ziploc bag and break. Pieces will be irregular in shape.
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Perfect! It is also called fairy food, seafoam, sponge candy, honeycomb, hot air candy, etc. ...