Sponge Candy

Directions

1. 1
   Line 9-inch square cake pan with 2-inch-high sides with foil, extending foil over sides.
2. 2
   Generously butter foil.
3. 3
   Combine sugar, corn syrup and vinegar in heavy large deep saucepan.
4. 4
   Stir over medium heat until sugar dissolves.
5. 5
   Continue cooking without stirring until clip-on candy thermometer registers 300F, swirling pan occasionally, about 18 minutes.
6. 6
   Remove from heat.
7. 7
   Immediately add baking soda and stir until well combined (mixture will foam vigorously).
8. 8
   Immediately pour mixture into prepared pan.
9. 9
   Cool completely.
10. 10
    Using foil as aid, lift, candy from pan; fold down foil sides.
11. 11
    Cut or break candy into large pieces (save any small pieces or shreds to use as a topping for ice cream).
12. 12
    (Can be made 1 week ahead.
13. 13
    Store airtight at room temperature.)