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 ...