Reviewed: Aug. 11, 2009

I don't know what went wrong but I followed the recipe verbatim. It wasn't solid it turned to powder when I went to break it.

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calibur013

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Reviewed: Aug. 20, 2007

not hard at all! i didn't have a thermometer... and it still came out so good! my family was really surprised that i did such a great job. thanks!

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kishia85

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Reviewed: Dec. 17, 2006

This attempt, I took the advice to line the pan with sprayed foil. Took it off heat at 290-295...It turned out perfect. Doesn't stick to my teetch as much as the last batch did...I've eaten so much already that my mouth is getting sore...This is really good stuff!

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Lilygirl

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Reviewed: Nov. 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.

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Jackie

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Reviewed: Nov. 5, 2006

I had to literally chisel this out of the pan, even after greasing it. After it was out all the pieces sort of melted together (room temp) into a puddle. I thought it supposed to be more sponge like and brittle. No one ate it and we ended up throwing it away. It did taste okay if you sucked on it, but it was too much effort to get a small piece unstuck from a large one. I followed this recipe exactly. Maybe some people got better results because of the humidity in the room???

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LOVIELOVER19

Cooking Level: Expert

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Dec. 26, 2005

This recipe was great, and easy. I let mine cook a bit too long and ended up with most of it being burned.. but the few parts that I was able to taste were great... I'll have to try this again and make sure to really keep my eye on the thermometer.

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Stillxling

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Elgin, Illinois, USA

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Reviewed: Jan. 26, 2005

Hard? Cement? Mine came out like chewing gum... not sure what happened wrong, I'm trying to fix it in the oven but I don't think it's going so well :-) The gooey stuff tastes good and looks spongey but I wish mine were hard!!!

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JBALDWIN269

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Reviewed: Dec. 30, 2004

I'm pretty sure I did everything right, but this candy was much more brittle than I had hoped. It had a great taste, but you wound up picking it out of your teeth for an hour after eating a piece! I don't know if it should be cooked a to a little bit lower temperature, or if there are retrictions on how much to stir after you add the soda or what, but I will not make this one again. Also, maybe the fact that I live at 5500 feet made a difference? Thanks anyway for the recipe!

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MONTANADAISY

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Reviewed: Dec. 17, 2004

If you like the taste of toasted marshmallows, this recipe is for you! Beware-you won't be able to stop eating these though! Fun for kids to make (with help) and fun to eat. I found that not everyone is fond of the taste, but for those that do, they're addicting.

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JUSTMEG

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Reviewed: Oct. 15, 2004

This is fun to make. Turned out just like seafoam candy. I loved the smell of the maple syrup cooking, sort of like being in the middle of a pine forest.

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LEORAC

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Reviewed: Sep. 25, 2004

This was SO much fun to make with my 3 and 5 year old little girls. It was easy too. The final product was delicious. Thank you Rhonda for sharing this with all of us.

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Juliana

Cooking Level: Expert

Home Town: Placerville, California, USA

Living In: Fort Polk, Louisiana, USA

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Reviewed: Dec. 14, 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.

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MAEZEN

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Reviewed: Mar. 24, 2003

I followed the recipe to the "t" and came out with a pan full of cement that I cannot even chip out!!! This is not the sponge candy that I remember. The one we had as kids was crunchy but would melt in your mouth...in the meantime I will get out the blow torch and try to save my pan.

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PAMMDAGG

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Reviewed: May 16, 2002

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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OPALSTAR

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Reviewed: Dec. 11, 2001

Very easy to make, but it turned out so hard that it's almost impossible to eat. It's not like the sponge candy that I remember.

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MCMCBRID

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Reviewed: Dec. 10, 2001

This was my first attempt at candymaking and a dismal failure. I think the sugar must have got burnt; the whole thing looked and tasted quite disgusting. I don't think it's the recipe's fault, though - just a warning to the inexperienced, you may have trouble with this! Be prepared to waste some maple syrup before you get it right!

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SARAH-NEKO

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Reviewed: Dec. 3, 2001

This recipe was great! So easy to make, it requires nothing but the time waiting for the temp to rise. Not great for my young kids, but my husband and I love it. This will definetly be in my gift baskets this year!

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FAIRUZAH

Cooking Level: Intermediate

Home Town: Langley, British Columbia, Canada

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Reviewed: Nov. 13, 2001

I really like this, it was quick and easy to make. Clean-up was a snap. Altough mine is really hard and crunchy, next time I might not wait until it is 300 degrees stop it at 270. But it is definetly worth it!

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JENNIFERLOREN

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Reviewed: Feb. 14, 2001

I don't like this recipe. It tastes too much like the soda. My husband and grandparents loved it though.

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LOUGHNEY

Cooking Level: Intermediate

Living In: Sparks, Nevada, USA

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Reviewed: Jan. 19, 2001

this is one of THE BEST candy recipes i have ever tried. it is delicious and satisfies even the most addictive sweet tooth. just be sure to have a candy thermometer on hand.

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MACADAMIA

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Maple Sponge Candy

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