Old Fashioned Sponge Candy Recipe

1. Combine sugar, corn syrup and vinegar in large saucepan (dutch oven). 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 wipe down with damp cloth.

2. Uncover; insert candy thermometer. Cook without stirring until 300* (hard crack stage-when syrup dropped in very cold water separates into hard and britte threads).

3. Remove from heat; stir in baking soda. Pour into a buttered 9x9x2"" pan. Do not spread, it will sort of spread itself. Cool in pan on wire rack. Break cooled sponge into pieces. Store 2-3 weeks in a tightly covered container with foil or plastic wrap between layers.

Hope this is what you're looking for. I've made it several times and it's great!