• 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


  1. Brush a 9 × 13–inch baking pan with soft butter and dust with flour. Shake out the excess flour.
  2. Mix the gelatin into the cold water in a small bowl or cup. Set aside.
  3. Combine the sugar, corn syrup, and water in a 4-quart saucepan. Cover and bring to a boil.
  4. Boil covered for 4 minutes, uncover, insert a thermometer, and continue cooking without stirring until it reaches 280°F.
  5. 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.
  6. Whisk the gelatin into the hot sugar. Be certain that it has been mixed in well.
  7. Whisk the baking soda into the mixture. Whisk vigorously to thoroughly incorporate the baking soda.
  8. Return the batch to the heat and whisk over the heat for 30 seconds. The mixture will rise up in the pan.
  9. Pour immediately into the prepared baking pan and leave undisturbed to cool at room temperature for at least 2 hours, or overnight.
  10. Invert the pan on a piece of parchment paper and tap out the sponge candy.
  11. Break into the desired size pieces using a knife.
  12. Dip in milk chocolate or coating as desired.


Recipe courtesy of the Culinary Institute of America