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Milk Chocolate Covered Sponge Candy Recipe

Today, we're diving into the world of confectionery with a recipe that's a time-tested recipe: Milk Chocolate Covered Sponge Candy. This delectable treat combines the light and airy texture of sponge candy with the rich and velvety goodness of milk chocolate, creating a match made in dessert heaven.
Prep Time15 minutes
Cook Time15 minutes
cooling1 hour
Total Time1 hour 30 minutes
Course: Candy
Cuisine: American
Keyword: candy recipe, christmas recipe, sweet snack
Servings: 25 pieces
Calories: 162kcal

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Kitchen Essentials

Springform Pans
Casserole Set filled with foods
Casserole Set
Wire Rack
Prevent your screen from going dark

Ingredients

  • 1 Cup Granulated Sugar
  • 1 Cup Light Corn Syrup or dark corn syrup
  • 1 Tablespoon White Vinegar
  • 1 Tablespoon Baking Soda
  • 1 Pound Chocolate (dark, milk, or a combination), chopped

Instructions

Prepare Baking Pan:

  • Grease a baking pan or a spring form pan (approximately 9x9 inches) or line it with parchment paper sprayed with cooking spray.

Make the Sponge Candy:

  • In a large saucepan, combine sugar, corn syrup, and vinegar.
    1 Cup Granulated Sugar, 1 Cup Light Corn Syrup, 1 Tablespoon White Vinegar
  • Cook over medium heat, stirring constantly, until the sugar dissolves.
  • Bring the mixture to a boil, without stirring, and let it reach a temperature of 300°F (hard crack stage) using a candy thermometer.
  • Remove the saucepan from heat and quickly stir in the baking soda. The mixture will bubble and expand.
    1 Tablespoon Baking Soda
  • Pour the hot mixture into the prepared baking pan, spreading it evenly. Allow it to cool and harden.

Break into Pieces:

  • Once the sponge candy has completely cooled and hardened, break it into bite-sized pieces. You can use a knife or your hands.

Melt the Chocolate:

  • In a heatproof bowl, melt the chopped chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth.
    1 Pound Chocolate

Dip Sponge Candy:

  • Dip each piece of sponge candy into the melted chocolate, ensuring it's fully coated. You can use a fork to help with the dipping process.

Allow to Set:

  • Place the chocolate-coated sponge candy pieces on a parchment-lined tray or cooling rack. Let them sit until the chocolate hardens.

Serve and Store:

  • Once the chocolate has set, the chocolate-covered sponge candy is ready to be served. Store any leftovers in an airtight container at room temperature.

Notes

Tips for Success:

Be prepared: Have all your ingredients measured and ready, as the process can move quickly.
Use a candy thermometer: This ensures that the sugar mixture reaches the right temperature for proper candy consistency.
Work quickly: Once the baking soda is added, move swiftly to pour the mixture into the pan before it sets.
Choose good-quality chocolate: Use a chocolate coating that you enjoy eating on its own, as it will enhance the overall flavor of the sponge candy.
If you want to make more, just make more small batches. We found trying to double the recipe just did not work out as well when cooking the light toffee candy.
Homemade candies make a perfect gift basket to give during the Holidays.

Nutrition

Calories: 162kcal | Carbohydrates: 29g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Sodium: 143mg | Potassium: 53mg | Fiber: 1g | Sugar: 28g | Calcium: 6mg | Iron: 1mg