Sponge Candy (Honeycomb Candy) (2024)

Sponge candy goes by many names, but the end result is the same: a delicate toffee made from sugar, corn syrup, and baking soda that’s coated in milk chocolate.

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About Sponge Candy

With a rich chocolate coating surrounding a delicate honey toffee, sponge candy is an iconic, unique treat all year long – but it’s especially good during the holiday season, as its long shelf life makes it ideal for gifting for a sweet and crunchy snack.

What is sponge candy?

Although this candy goes by many names (sponge candy, honeycomb candy, angel food candy, fairy food, seafoam candy, etc) and there are some minor variations, the end result is the same:

A light and delicate toffee made from a base of sugar, corn syrup, and baking soda.

What makes this candy unique are the air pockets. During cooking, the baking soda reacts and starts to foam, and those air bubbles are still present as the candy cools and hardens. This is what gives sponge candy its trademark look and texture.

Some recipes use honey for a sweeter taste (like the recipe featured here) and others use vinegar to increase the amount of air pockets in the toffee, resulting in a lighter texture. Honeycomb candy is typically served as-is while sponge candy, angel food candy, fairy food, and seafoam candy are commonly found with a chocolate coating.

Most recipes originated in the northern reaches of the United States, from east coat to west, during the 1920’s to the 1940’s. The name that’s used typically depends on the region, such as fairy food being common in Wisconsin and seafoam candy coming from the pacific northwest.

What do you need to make sponge candy?

• Baking Dish – I used a 9×13 baking dish, which creates thinner, more toffee-like candy. If you’d like thicker candy, use a smaller dish (such as a 9×9).
• Parchment paper or aluminum foil – For covering the baking dish and for easy removal of the candy from the dish once it’s cooled and hardened. If you use aluminum foil, I recommend also spraying it with cooking spray.
• Medium saucepan – For melting the sugar, corn syrup, honey, and water.
• Whisk or spatula – For stirring the candy mixture while the sugar dissolves.
• Candy thermometer – This is important, as the candy mixture should be heated to 300 degress F (and not more than that, otherwise it might burn).
• Microwave-safe bowl – For melting the chocolate.

What type of chocolate should you use?

There are many different brands of chocolate chips – even some made by popular candy companies – but from my experience, the best chocolate for baking, fudges, or truffles is Ghirardelli. It consistently performs well while baking, has a great texture (never chalky), and has a delicious flavor. This brand is a little more expensive, but trust me, you’ll appreciate the flavor and consistency you’ll get from the premium quality.

You can find their milk chocolate chipsineither in the bakery aisle of most grocery stores or you can buy it online.

How long is sponge candy good for?

Once prepared and cooled, sponge candy can be stored in a sealed container on the counter for up to two weeks.

Can you freeze sponge candy?

Yes, you totally can!

Once prepared and cooled, sponge candy can be stored in a sealed container or freezer bag for up to two months.

Notes & tips for sponge candy

• If you’d like the sponge candy lighter texture, substitute the water in this recipe for white vinegar. This will cause the baking soda to have a stronger chemical reaction, resulting in more bubbles and more air pockets in the finished toffee. However, keep in mind that using vinegar will give the candy a slightly tangy taste.

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How to make sponge candy

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a medium saucepan over medium heat, cook and whisk the sugar, dark corn syrup, honey, and water until the sugar has dissolved – and then stop stirring. Insert a candy thermometer and then let it cook, undisturbed, until the mixture reaches 300°F.

Step 2 – Quickly remove the saucepan from heat and add the baking soda. Get ready, because the mixture will start to foam. This is what gives the candy its trademark air pockets. Give the mixture a few fast stirs to distribute the baking soda.

Step 3 – Pour the candy mixture into a 9×13 baking dish lined with parchment paper. And like with cooking, don’t disturb it – just let the candy pool where it goes so that the air pockets are preserved.

Step 4 – Allow the candy to cool completely.

Step 5 – Once cool, break apart the toffee into smaller pieces and melt the chocolate per the package instructions. Dip the candy into the melted chocolate, toss to coat, then transfer to a piece of parchment to cool and harden.

Step 6 – Serve end enjoy!