Sponge Candy (a.k.a. Angel Food Candy)

It has been a bit of a crazy week here, but I am happy to say I am ALL CAUGHT UP! Yay! Today will be a fun day for the kids, and then we are headed off to our first get together tonight!
This sponge candy is awesome! I would compare it to a malted milk ball, but with more of a buttery flavor. It seriously melts in your mouth. I know I will make this again in the years to come.

Heads up...you need a candy thermometer to make this one.

Recipe from Wilde in the Kitchen

1/4 tsp gelatin (I used unflavored Knox brand)
1 tsp water
1 1/2 cups sugar
1/2 cup corn syrup
1/2 cup water
1 tbsp baking soda (sifted...I just measured 1 tablespoon and poured it in a bowl, so that I could sprinkle it in when I was ready.)

Butter a 9x13 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! Work quickly because the mixture sets fast.

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 (mine did not take up the whole space of 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! *I used Ambrosia chocolate for dipping (found at Roundy's in the produce section).