The Chemistry Experiment: Actual Results

A few days ago I posted a teaser blog indicating that these few ingredients could be used as part of a chemistry experiment that would yield a delightful holiday treat.

Sadly, I started the chemistry project a few days ago, and did not finish until today. On a positive note, the reaction was not hampered by the extended pause after phase one of the reaction.

This morning I decided I needed to bring yet another homemade goodie to today's Nutcracker performance.

Pause for a point of information:

In case you didn't know, Nutcracker is as much a time for food and fellowship among members of the orchestra as it is a time for playing an important ballet score. I have tried all week to have some sort of fresh treat for the members of the orchestra as bribery is often required when one is placing 65 people in a cramped space (more on that later)

So, this morning I opted to finish the chemistry project in order to create some happy musicians. The candy of the day is Sponge Candy. It's a relatively simple recipe, but is tricky. If there is too much humidity in the air, the candy will flop.

Here's how it works (also known as the recipe)

Combine 1 cup sugar, 1 cup dark Karo corn syrup and 1 tablespoon apple cider vinegar in a saucepan. Mix well. Heat on stove top on medium heat.

The mixture should look like this:
Once the heating process begins, do NOT stir the mixture. Monitor the temperature of the mixture carefully with a candy thermometer. I use this digital one as it reminds me of the hours I spent in the chemistry lab in college.

The sugar mixture will continue to heat and look like this: Once the mixture reaches 300F, quickly remove the saucepan from heat and stir in 1 tablespoon baking soda. Use a spoon that is easy to clean as this makes one sticky mess. There are no pictures of this part of the process because you have to move quickly and I was alone in the kitchen.

I can tell you what happens though. Have you ever made a volcano for a science project? Well, this is the same idea, if you mix baking soda and vinegar you will create a chemical reaction. In this case the reaction causes the mixture to expand and harden.

Once the baking soda has been added to the heated sugar mixture, quickly pour the batter into a buttered (no margarine, use real butter!) 9x9x2 cake pan. The mixture will continue to expand and eventually harden like the picture to the right.

After the candy has cooled and harden, drop the pan on your counter. That's right. I said drop the pan. I'm sure there are far more elegant ways to break this candy, but I like the fun of dropping the pan. And really, if you are going to make a mess in the kitchen, one should really have some fun.

These individual pieces of candy should then be dipped in a chocolate coating (I use chocolate flavored almond bark).

The end result is bite size chunks of chocolate covered goodness, much like a Butterfinger, only better.

Regretfully, I forgot my intent to blog about this candy making experience and did not capture a picture of the finished product. I suppose I could take a picture of the empty containers that transported the goodies, but what good would that do? Only a few hours after the end of the preparations all of the pieces of candy are gone and I have only the happy mouths of musicans and stagehands to show for it. Some of the folks seem to think that I should just make another batch so that I would have one to take a picture of...I'll get right on that in all of my spare time.