- 1/4 teaspoon gelatin
- 1 teaspoon cold water
- 24 oz (3 cups) sugar
- 12 oz (1 cup) light corn syrup
- 8 oz (1 cup) water
- 1 1/2 oz (2 tablespoons) honey
- 1/2 oz (2 tablespoons) baking soda, sifted
- 24 oz (2 1/4 cups) milk chocolate, melted, tempered, or milk compound coating, melted, for dipping
- Brush a 9 × 13–inch baking pan with soft butter and dust with flour. Shake out the excess flour.
- Mix the gelatin into the cold water in a small bowl or cup. Set aside.
- Combine the sugar, corn syrup, and water in a 4-quart saucepan. Cover and bring to a boil.
- Boil covered for 4 minutes, uncover, insert a thermometer, and continue cooking without stirring until it reaches 280°F.
- Add the honey and continue cooking until the syrup reaches 310°F. Remove from the heat and allow to sit undisturbed until the bubbling stops, about 2 minutes.
- Whisk the gelatin into the hot sugar. Be certain that it has been mixed in well.
- Whisk the baking soda into the mixture. Whisk vigorously to thoroughly incorporate the baking soda.
- Return the batch to the heat and whisk over the heat for 30 seconds. The mixture will rise up in the pan.
- Pour immediately into the prepared baking pan and leave undisturbed to cool at room temperature for at least 2 hours, or overnight.
- Invert the pan on a piece of parchment paper and tap out the sponge candy.
- Break into the desired size pieces using a knife.
- Dip in milk chocolate or coating as desired.
Recipe courtesy of the Culinary Institute of America