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Thread Starter 

I tried a recipe of a sponge candy from Chocolates and confections at home by Peter P Greweling. 


I heated 3 cups of sugar and 1 cup of corn syrup to 310F(Hard crack) then stirred in 2tbsp of baking soda. I wonder why it didn't bubble. It just got random sized bubbles and then settled down in the pan . The end result was really hard.


Question 1 : What is the texture of sponge candy supposed to be like ?

Question 2 : Why did my candy not work ?


Please help me ...