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READY IN 35 mins

Fairy Food

Read Reviews (19)

"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." — GOLIZ114

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Original recipe makes 6 dozen small candies Change Servings

1 cup white sugar
1 cup light corn syrup
1 tablespoon distilled white vinegar

1 1/2 tablespoons baking soda
1 (12 ounce) package chocolate chips (optional)

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Directions

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.
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.
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.

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PREP 5 mins
COOK 30 mins
READY IN 35 mins

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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 soda at exactly 300 degrees, and only stirred three or four times (once the baking soda was added) before pouring into a 9 x 13 pan lined with non-stick foil. The candy set up rather quickly, and popped right out of the foil. I did dip the candy into high-quality chocolate that I melted in a double boiler with just a teaspoon of shortening added. I will definitely make this candy again.

—drewsmom595

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Most Helpful Critical Review

Feb 18, 2005

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 9x13x2" Pyrex dish and the foam was about 4" high! The air bubbles were so large that it totally crumbled when I cut into it. There was no way this would ever be able to be dipped in chocolate. Be sure to watch the candy thermometer very carefully, as it seems to rapidly increase in temperature at 300. Mine got the tiniest bit too done and tasted burned; so, on top of the soda taste, was just awful. Not sure what to do with this mess. But, do try reducing the baking soda if you try making this recipe!

—cmartcookie

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21 Ratings

Mar 07, 2008

:( 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 smell. The candy was orange and then it hit me, I BURNED IT! Ugh. I really wanted to try this and I just happened to have some corn syrup at home. Now I have a disgusting mess and an awful smell. I give 3 stars because I burned it (not the recipe's fault) and because the instructions weren't clear enough for me. I'll try again after I get more corn syrup at the store and hopefully I can give more stars. *Update* :( Very unhappy now, I made a trip to the store and bought more corn syrup after the first batch failed. I made a couple of adjustments to see if I could do this right. I heated the sugar to about 270 and removed it from the heat and stirred in the sifted baking soda. Closer to what I think it is supposed to be, the stench has lifted in my house but again, IT BURNED! I'm getting grumpy about this one. ***UPDATE*** Third time must be the charm. Removed it from the heat at 260, added in the baking soda. Stirred really well and dumped into the dish. Still kinda orange but since it tasted just fine I assume that's the way it's supposed to be. Thanks!

—Java_Girl

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Nov 12, 2009

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 needed a large pot). We just spead it out on a big cookie sheet, and then broke it up. The less baking soda, the better. When I moved down to Alabama, I tried making the exact same recipe (it was one of my favorites) about 5 times before realizing that the humidity was screwing it up. So the people who posted the negative reviews might take that into consideration. Edit: I was able to make it work in high humidity!!! It was even raining the entire day I made it .... here's how I did it: Make the fairy food, pour it in the pan, and immediately refrigerate. As soon as it's set(about 30 min?), take it out, break it up, and dip it in chocolate, then immediately put it in freezer in air tight container. Doesn't take long to thaw it, so take it out of the freezer about 20 minutes before you serve it. Worked for me!!

—DAVIDIMM

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May 04, 2005

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 yellow "brittle" on the top and bottom of the crunch? It makes it difficult to chew. It has happened both times I tried the recipe.

—ELYSIA12

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Dec 29, 2005

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 and line pan with non-stick foil

—Shakerbaker

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Dec 11, 2003

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 was so simple to make, takes very little ingredients that you usually have, and tastes just as great as the spendy stuff. My dad still doesn't believe I made it myself and everyone at work asked for the recipe! I will put my next batch in a 9x13 pan though so it's not so thick.

—2FEISTY

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Oct 08, 2003

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 loved it! Be very careful when pouring this out and cleaning the pot...it gets *extremely* hot!

—MRS. LOUDSHOES

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Nutrition

Calories
46 kcal
2%

Carbohydrates
9.2 g
3%

Cholesterol
0 mg
0%

Fat
1.4 g
2%

Fiber
0.3 g
1%

Protein
0.2 g
< 1%

Sodium
77 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fairy Food

Serving Size: 1/72 of a recipe
Servings Per Recipe: 72
Amount Per Serving
Calories: 46
Calories from Fat: 13

% Daily Value *
Total Fat 1.4g 2 %
Saturated Fat 0.8g 4 %
Cholesterol 0mg 0 %
Sodium 77mg 3 %
** Potassium 17mg < 1 %
Total Carbohydrates 9.2g 3 %
Dietary Fiber 0.3g 1 %
Protein 0.2g < 1 %
Sugars 6.5g
Vitamin A 0 %
Vitamin C 0 %
Calcium < 1 %
Iron 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium 2 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.