|Failure Number 1|
|Failure Number 2|
|At Last! Sweet Success|
After a little research into how Buffalo sponge candy is made, I had worked out a recipe and right the method of how to put it together. This final batch came out exactly like I remember it from Watsons and I’m sharing my recipe with you. Don’t worry, I’ve worked out all the kinks for you. These failures lead to candy gold.
Buffalo Sponge Candy
A Wilde recipe derived from Watsons Chocolates
I hope that I didn’t scare you too much, this candy is amazing! Some people call it Sea Foam, Fairy Food or Hokey Pokey; I just call it Sponge candy. Mention sponge candy to any Buffalonian and they’ll know exactly what you’re talking about. Like an aerated toffee, it melts in your mouth. I always get a box of Watsons sponge candy for Easter (hint, hint Easter bunny!)
For an updated version, as well as answers to some common sponge candy questions, see my Sponge Candy FAQs Post!
¼ tsp gelatin
1 tsp water
1 ½ cups sugar
½ cups light corn syrup
½ cup water
1 tbsp baking soda (sifted)
Butter a 9x9 pan then dust with flour. Tap out excess flour.
In a small bowl, sprinkle gelatin over 1 tsp water and allow to bloom.
In a medium stock pot with high sides, mix sugar, corn syrup and 1/2 cup water together. Heat over medium heat and stir until sugar dissolves and mixture comes to a boil. Wash down any sugar crystals from the sides with a wet pastry brush. Clip on candy thermometer and heat to 310° F. Do not stir after you have clipped the thermometer on, the sugar will self stir.
Remove from heat and let sit for two minutes, bubbling should subside. Add gelatin and whisk, be careful, the sugar syrup will bubble up. Sprinkle baking soda over syrup and whisk vigorously. Return mixture to the heat and whisk for 30 seconds. The sugar will rise up in the pot, a lot!
Quickly pour into prepared pan, it should come out in a big blob. Do not spread the mixture, just let it settle into the pan. Allow to cool completely (about 2 hours or overnight) before removing from the pan.
Either break into odd pieces or cut into squares (this is a messy process!). To cut into squares - using a serrated knife, score the candy at 1-inch intervals. Snap the candy apart at the score lines. Then score and break into squares.
Melt chocolate melts in a double boiler (or bowl sitting above a pot of boiling water). Dip sponge candies in chocolate, tap off excess. Chill in the fridge to set the chocolate shell. Enjoy!