Sponge Candy


Preparation info

  • Difficulty


  • Yield:


    4 ” Half Hotel Pans of Candy

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Granulated gelatin 10 g 0.5 oz 20%
Water, cold 40 g 2 oz 80%
Batch Size 50 g 2.5 oz 100%
Sugar 1370 g 48 oz 53%
Glucose syrup 740 g 26 oz 28%
Water 400 g 14 oz 15%
Honey 40 g 2 oz 2%
Hydrated gelatin from above 10 g 0.5 oz 1%
Baking soda, sifted 40 g 2 oz 2%
Batch Size 2600 g 92 oz 100%
Milk chocolate, melted, tempered, for dipping (optional) as needed


  1. Butter and flour 2 disposable half-hotel pans 10 cm/4 in deep.
  2. Hydrate the gelatin in the cold water. Set aside.
  3. Combine the sugar, glucose syrup, and water in a large saucepan. (A large saucepan will allow for the expansion that occurs when the baking soda is added.) Cook to 140°C/284°F. Add the honey and cook to 150°C/302°F.
  4. Remove from the heat and allow to cool undisturbed for 5 minutes.
  5. Add 10 g of the hydrated gelatin and stir well to incorporate fully.
  6. Vigorously stir in the baking soda, making sure it is well incorporated.
  7. As the mixture rises, pour it into the prepared pans.
  8. Let the candy cool, undisturbed, for at least 2 hours. If storing longer, wrap to protect from humidity.
  9. Break or saw into pieces of the desired size and shape. Dip in the tempered milk chocolate if desired. If the pieces are left undipped, wrap to protect from humidity.