Sponge Candy

1. 1

   Line 9-inch square cake pan with 2-inch-high sides with foil, extending foil over sides.

2. 2

   Generously butter foil.

3. 3

   Combine sugar, corn syrup and vinegar in heavy large deep saucepan.

4. 4

   Stir over medium heat until sugar dissolves.

5. 5

   Continue cooking without stirring until clip-on candy thermometer registers 300F, swirling pan occasionally, about 18 minutes.

6. 6

   Remove from heat.

7. 7

   Immediately add baking soda and stir until well combined (mixture will foam vigorously).

8. 8

   Immediately pour mixture into prepared pan.

9. 9

   Cool completely.

10. 10

    Using foil as aid, lift, candy from pan; fold down foil sides.

11. 11

    Cut or break candy into large pieces (save any small pieces or shreds to use as a topping for ice cream).

12. 12

    (Can be made 1 week ahead.

13. 13

    Store airtight at room temperature.)

No additional tips available.