Sponge Candy Recipe

1 cup dark Karo syrup

1/2 teaspoon molasses

1 tablespoon cider vinegar

1 tablespoon baking soda, sifted

12 oz real chocolate chips

1 square bitter chocolate

1/4 to 1/8 bar of paraffin

1. Cook the first four ingredients to hard crack stage (300 degrees F), stirring occasionally to prevent scorching.

2. Remove from heat. Add 1 tablespoon sifted baking soda. Stir well enough to mix in soda, but being careful not to break down volume as the mixture foams up.

3. Again being careful not to break down the bubbles, pour into 8 x 10-inch slightly greased metal pan. Do not spread, just move the pan around so it gets disturbed. It will settle some. When cooled, this will be a hard, honeycomb candy.

4. After cooled, tip upside down on bread board and cut straight down with tip of sharp knife into irregular shapes.

5. Over warm, not boiling, water, melt 12 ounces real chocolate chips, 1 square bitter chocolate and 1/4 to 1/8 bar of paraffin. Dip each piece into chocolate until covered on all sides. Lay on wax paper.



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