Sponge Candy/Hokey Pokey

• 1/2 cup sugar
• 4 tablespoons dark corn syrup
• 1 1/2 teaspoons baking soda
• OR
• 1 c. sugar
• 1 c. dark corn syrup
• 1 tbsp. white vinegar
• 1 tbsp. baking soda

1. Put the sugar and syrup into a saucepan and stir together to mix. You can't stir once the pan's on the heat, though.
2. Place the pan on the heat and let the mixture first melt and then turn to goo and then a bubbling mass the color of maple syrup - this will take 3 minutes or so.
3. Off the heat, whisk in the baking soda and watch the syrup turn into a whooshing cloud of aerated pale gold. Turn this immediately onto a piece of baking parchment or greased foil.
4. Leave until set and then bash at it, so that it splinters into many glinting pieces.
5. OR
6. 1. Combine sugar, corn syrup, and vinegar in a large saucepan. Cook, stirring constantly until sugar dissolves. Cover pan for 1 minute to allow the steam to wash down the sugar crystals that cling to side of pan, or whip down the crystals with a damp cloth.
7. 2. Uncover pan; insert candy thermometer. Cook without stirring until candy thermometer reaches 300 degrees (hard crack stage).
8. 3. Remove from heat; stir in baking soda. Pour into a buttered 9 inch square pan. It's not necessary to spread, as the mixture will bubble and spread itself. Cool in pan on wire rack.
9. 4. Break cooled sponge in pieces. Store 2-3 weeks in a tightly covered container with foil or plastic wrap between layers.

sugar, corn syrup, baking soda, or, sugar, corn syrup, white vinegar, baking soda

Taken from www.epicurious.com/recipes/member/views/sponge-candy-hokey-pokey-50175150 (may not work)