Peter Greweling

Sponge Candy

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Preparation info
  • Yield:

    Two

    4 ” Half Hotel Pans of Candy
    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Granulated gelatin 10

Method

  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