• Prep Time:
  • Cooking Time:
  • Serves: 24 Servings

Old-Fashioned Sponge Candy

  • Recipe Submitted by on

Category: Candy

 Ingredients List

  • 1 c Sugar
  • 1/2 c Molasses
  • 1/2 c Light corn syrup
  • 1 tb Lemon-mint vinegar; see
  • -below
  • 1 tb Baking soda


Generously buttera 9" square baking pan; set aside. In a large saucepan,
combine sugar, molasses, corn syrup and vinegar. Cook over Medium heat,
stirring constantly, until sugar disolves. Cover pan for 1 minute, to let
steam wash down sugar crystals clinging to sides pan. Attach a candy
thermometer to side of pan. Reduce heat to Medium-Low. Cook, without
stirring, until sugar mixture reaches hard-crack stage, 300 F. on candy
thermometer. Remove from heat. Stir in bakin soda. Mixture will foam and
increase in volume. Pour into prepared pan to cool. To serve, break into
pieces by striking with the handle of a large knife. Stir in an airtight
metal container up to 3 weeks. Makes 24 pieces.

Lemon Mint Vinegar: (This is alsoa perfect in dressing for seafood or
poultry salads and in marinades.) 1 (1/4 inch) spiral of lemon peel 4 long
fresh mint sprigs
3 3/4 cups white wine vinegar To make sprial of lemon peel, use a
swivel-blade vegetable peeler or citrus stripper. Peel or cut a long, 1/4"
wide strip of lemon peel. Wahs a 1 quart bottle or jar in hot soapy water,
rinse. Sterilize by filling with boiling water. Let stand for 20 minutes.
Discard water. Scald lid or cork in boiling water.

Place lemon peel and mint in sterilzed bottle or jar. Pour in vinegar.
Cover tightly with sterile cork or jar lid. Lable and date. Let stand in a
warm sunny place for 10 days before using. Store in a cool dark place. Use
within 6 months. Makes 1 quart.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?