Sponge Candy Store vs. Store Your Sponge Candy

Many of our online customers tell us how much time they have spent looking for that “perfect” Sponge Candy recipe before they came to our web store.  The Google Adwords tool indicates that 1,500 to 2,000 online searches are done each month for the phrase “sponge candy recipe”.

Fire Burn, and Caldron Bubble…

Are that many people trying to make Sponge Candy at home?  If you live in Buffalo,NY– a Google search is totally unnecessary.  Sources of sponge candy are almost everywhere…well, not really everywhere – but if you have spent any time traveling in Western New York, our “signature candy” can be purchased from numerous locations.

I really feel sorry for those folks who struggle with a sauce pan of sugar, corn syrup, vinegar and baking soda plus the ever popular (and dangerous…) candy thermometer.   What?  It’s only reading 190 degrees? Can you say Third Degree Burn?  Yikes!   And don’t get me going on the mess in the kitchen that somebody has to clean up! after the party is over!

If it was me, I would go get me “some” milk and dark chocolate sponge candy – a one pound box will do.  That should be enough to get me through a Buffalo Bills game.   However, if all of your Buds show up at once to see your new Flat Screen Bad Boy that may now be hanging on the wall in your Man Cave– then you might need two (or more…) pounds.  Hey – you don’t want the crowd to become too unruly!

Labor Day is almost here – and hopefully you only have a few more items on your “Honey Do” List before the Fall season arrives.  Those yellow school buses will be getting gassed up and those Crossing Guards are now shopping for those funky florescent safety vests, folding lawn chairs or looking for that perfect shady spot on the corner.

Slow Down For The Kids…Or Else!

We are getting much closer to re-opening our Sponge Candy store for the Fall customers.  Yeah – It’s been a great Summer – but I now actually look forward to reading the Sports page each morning to see who has been traded or who might be The New Guy in town.  I wonder if Aaron Maybin will be able to buy any milk chocolate sponge candy in New York City…

O.K. – if you REALLY want to try your hand at making sponge candy at home, the following recipe is about as simple as it gets.  At my house, it would be impossible to “store” any sponge candy for more than a few days.  But, hey – as our Maryalice Demler likes to say:  “…your results may differ…”


1 c. sugar

1 c. dark corn syrup

1 tbsp. white vinegar

1 tbsp. baking soda

Step 1.  Combine sugar, corn syrup, and vinegar in a large saucepan. Cook, stirring constantly until sugar dissolves.  Cover pan for 1 minute to allow the steam to wash down the sugar crystals that cling to side of pan, or whip down the crystals with a damp cloth.

Step 2.  Uncover pan; insert candy thermometer.  Cook without stirring until candy thermometer reaches 300 degrees (hard crack stage).

Step 3.  Remove from heat; stir in baking soda.  Pour into a buttered 9 inch square pan.  It’s not necessary to spread, as the mixture will bubble and spread itself.  Cool in pan on wire rack.

Step 4.  Break cooled sponge in pieces.  Store 2-3 weeks in a tightly covered container with foil or plastic wrap between layers.