Sponge Candy/Hokey Pokey

1. 1

   Put the sugar and syrup into a saucepan and stir together to mix. You can't stir once the pan's on the heat, though.

2. 2

   Place the pan on the heat and let the mixture first melt and then turn to goo and then a bubbling mass the color of maple syrup - this will take 3 minutes or so.

3. 3

   Off the heat, whisk in the baking soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of baking parchment or greased foil.

4. 4

   Leave until set and then bash at it, so that it splinters into many glinting pieces.

5. 5

   OR

6. 6

   1. Combine sugar, corn syrup, and vinegar in a large saucepan. Cook, stirring constantly until sugar dissolves. Cover pan for 1 minute to allow the steam to wash down the sugar crystals that cling to side of pan, or whip down the crystals with a damp cloth.

7. 7

   2. Uncover pan; insert candy thermometer. Cook without stirring until candy thermometer reaches 300 degrees (hard crack stage).

8. 8

   3. Remove from heat; stir in baking soda. Pour into a buttered 9 inch square pan. It's not necessary to spread, as the mixture will bubble and spread itself. Cool in pan on wire rack.

9. 9

   4. Break cooled sponge in pieces. Store 2-3 weeks in a tightly covered container with foil or plastic wrap between layers.

* Per serving · 4 servings · Values may vary.

No additional tips available.