Sponge Candy

Directions

1. 1
   Liberally grease 10-inch round spring form pan with vegetable oil. Trace bottom of pan on a piece of parchment paper. Line the bottom of pan with parchment paper circle. Line sides of pan with parchment paper so that the paper creates a collar that sits 1 to 2 inches above the pan. Liberally grease the parchment paper.
2. 2
   In deep medium saucepan add sugar, corn syrup, water, & vanilla. Over medium-high heat bring mixture to a boil without stirring and cook until hard crack stage, until temperature reads 300 degrees on a candy thermometer, about 10 minutes. If sugar crystals form on sides of pan during the cooking process, brush the sides of pan with clean pastry brush dipped in water.
3. 3
   Remove from heat. Working quickly, add baking soda & quickly blend to incorporate the soda into the sugar mixture, 5 seconds. The mixture will bubble up when you add baking soda. Be careful not to touch the hot mixture.
4. 4
   Let cool & set completely before touching.
5. 5
   Cut into pieces. It makes a huge mess, but the messy little crumbs can be saved for your ice cream
6. 6
   You can stop here and store the candy in airtight containers until your day But you can take it one step further & cover them in semi-sweet chocolate
7. 7
   Melt chocolate chips in the microwave very slowly!! Otherwise you will muck it up badly. For this method, simply bring a saucepan of water to a simmer & place stainless steel bowl over the saucepan making sure that the water doesn't touch the bowl. Once the chocolate melts, just add more chips until they are all melted then dip your sponge candy.
8. 8
   Once the chocolate is melted, simply dip the sponge candy into the chocolate. After dipping, lay chocolates on parchment paper to harden.