Reviewed: Feb. 13, 2012

This recipe is really easy to make, but I didn't think it had very much flavor.....I didn't think it was anything special.

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Reviewer:

Yumalicious321

Cooking Level: Intermediate

Home Town: Littleton, Colorado, USA

Living In: Parker, Colorado, USA

Reviewed: Dec. 24, 2011

I enjoyed flavor of this candy!! The only thing I would recommended is not using candy thermonmeter and just waiting until syrup mixture comes to a boil. On the first attempt I allowed syrup mixture to boil at referred temperature, but candy came at hard and burnlike, but on the second attempt I did not use the candy thermonmeter and only allowed mixture to boil for three minutes prior to adding baking soda and then allow it to set in refrigerator for a few hours. Candy came out decent afterwards, and I was able to break them into nicer pieces.

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Reviewer:

Sabray

Reviewed: Dec. 21, 2011

I had problems making "sponge candy" the first time...actually it was a disaster! I was so relieved to know i wasn't the only one. this recipe is so much better and it was a hit! each time i make it, it gets easier and easier....wouldn't change a thing!

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Reviewer:

dmb_dreamingtree

Reviewed: Jun. 17, 2011

Yum Yum Yum. This was my first successful attempt at sponge candy..i followed the recipe exactly, only I used parchment paper in the pan for easy cleanup. This was a huge success!

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Reviewer:

jilichristine

Cooking Level: Intermediate

Reviewed: Dec. 21, 2010

I used 3/4 C Dark Corn Syrup, and 1/4 C Maple flavored Syrup instead of the full cup of maple syrup. It turned out wonderfully! Great recipe, thanks for posting it!

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Reviewer:

j_dufore

Reviewed: Jan. 24, 2010

Not as foamy as I would have liked, hopefully that will come with practice. This was delicious with real maple syrup. This NEEDS the sprayed foil as recommended... a greased pan is not enough.

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Reviewer:

Mander

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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Reviewer:

calibur013

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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Reviewer:

Kishia

Cooking Level: Intermediate

Living In: Jefferson City, Missouri, USA

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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Reviewer:

Lilygirl

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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