The baking and candy making continues. Today I want to show you my fairy food, or as some know it, sponge candy. This is a regional candy, I know it from the Mid-west and I have eaten it in England. Do you know it? Have you tried it? If not you should, it is delicious and if you use this recipe it is easy to make!
The recipe comes from Chocolates and Confections by the Culinary Institute of America, written by Peter P. Grewling . I have had this book for awhile and it is a candy making bible. What I love it that each recipe is explained in great detail, and they tell you why each ingredient and each step is used. That way if you have any problems you can figure out why. Candy making is a science, you must follow the directions exactly or you will have problems.
Sponge Candy Recipe
1/4 tsp gelatin
1 tsp cold water
3 cups of sugar
1 cup light corn syrup
1 cup of water
2 tbsp honey
2 tbsp baking soda sifted
212/ cups melted, tempered, chocolate
1. Brush a 13 x 9 baking pan with melted butter and dust with flour. Share out excess flour.
2. Mix the gelatin into cold water in a small bowl or cup. Set aside.
3. Combine sugar, corn syrup, and water in a 4 qt saucepan. Cover and bring to a boil.
4. Boil covered for 4 minutes, uncover, insert a thermometer and continue cooking WITHOUT stirring until mixture reaches 280.F
5. Add the honey and continue cooking until syrup reaches 310F. Remove from the heat and let mixture sit for 2 minutes or until the mixture stops bubbling.
6. Whisk gelatin into mixture and mix well!
7.Whisk baking soda into mixture. Whisk vigorously and thoroughly incorporate the baking soda.
8. Return the mixture to heat for 30 seconds. BE CAREFUL the mixture will rise up in the pan and if the pan is not large enough will go over.
9. Pour immediately into the pan, distribute evenly but do not spread with your spoon. This will deflate the mixture. 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 candy.
11. Break into pieces.
12. Dip the candy into the chocolate and let sit at room temperature on wax paper or Silphat.
Store candy in an airtight container.
My fairy food came out fabulous, as I said make sure that you follow the directions and be careful, you do not want to get burned on the hot sugar mixture while it is cooking or when you add the baking soda. Keep your little ones in another room, hot sugar is extremely dangerous.
The days are dwindling down to Christmas, I hope that you are relaxed and happy and are making memories with family, friends and loved ones.