Old Fasshsioned Sponge Candy

By ghinman

Ingredients

• 1 cup sugar
• 1 cup dark brown corn syrup (Karo)
• 1 tbls. white vinegar
• 1 tbls. baking soda

Preparation

Step 1

Combine sugar, corn syrup and vinegar in a large saucepan. Cook, stirring constantly, luntil sugar dissolves. Cover pan for 1 min. to allow the steam to waxh down the sugar crystals that cling to side of pan or wipe down the crystals with a damp cloth.
Uncover pan; insert candy thermometer. Cook without stirring until candy thermometer reaches 300 degrees. (This is the hard crack stage, when syrup dropped into very cold water separates into hard and brittle threads, but I feel more sure witth a thermometer.
Remove from heat; stir in baking soda. Be careful when adding the soda, as it will bubble up. Pour onto a buttered 9x9x2" pan. It's not necessary to spread, as the mixture will bubble and spread by itself.
Cool pan on wire rack. Break cooled sponge into pieces. Store two or three weeks in a tightly covered container with foil or plastic wrap between layers. You may leave the candy in a block and let the children have the fun of breaking it up.