Sponge Candy Recipe

Using butter, grease a 9-by-9-by-2-inch meta; baking pan. In a large saucepan (at least 3 quarts) combine sugar, dark corn syrup and white vinegar. Cook, stirring constantly, until sugar is dissolved. Cover pan for one minute to allow steam to wash down sugar crystals that cling to sides of pan.

Uncover, insert candy thermometer and cook to 300 degrees(hard crack stage). Remove from heat , sprinkle with baking soda and stir very quickly, making sure it's evenly combined. The mixture will bubble and expand.

Pour into prepared pan.Do not spread, as mixture will spread itself. Cool.

As soon as candy cools enough to hold an impression, score it with a sharp, strong knife. Work knife back and forth, marking candy in squares. When candy is thoroughly cooled,turn pan over and tap it to loosen candy. Break into pieces. Makes 16 pieces.