I had a candy called sponge candy in Buffalo, New York years ago. It may go by another name. It tastes like it is made with either honey or molasses and it is light and airy and melts in your mouth. It is dipped in chocolate. I found a similar recipe in a cookbook and it uses baking soda at the end of the cook time to make it foam up. You then pour it into a pan. When it cools, you break it into pieces. It was close but not quite right. Also, does anyone remember a candy from long ago called pinwheel candy? It was a round chocolate disk and it had pieces of cashew in it. My dad used to buy it for me all the time. This was over 40 years ago. If anyone knows how to get it or make it please let me know. I am also looking for some good appetizer recipes and good bake sale items I can sell at flea markets and fairs. Thanks to all who help!!
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momto3 - said
July 21 2010 @ 14:25
Maple Sponge Candy ?
INGREDIENTS
* 1 cup maple flavored syrup
* 1/2 cup white sugar
* 2 teaspoons distilled white vinegar
* 2 teaspoons baking soda
DIRECTIONS
1. Butter a 9×9 inch pan and set aside.
2. In a heavy 2 quart saucepan, combine the syrup, sugar and vinegar. Bring to a boil over medium heat, stirring constantly until sugar dissolves. Continue cooking without stirring until a candy thermometer reads 300 degrees F (150 degrees C).
3. Remove from heat and quickly stir in the soda; mix well.
4. Immediately pour candy into prepared pan, Do not spread. Cool and break into pieces.
I am imagining you dip this into chocolate when cooled.
anonymous - said
July 21 2010 @ 14:25
i love that stuff!!! it’s called sea foam… google it, you can choose your favorite recipe.
Andisama - said
July 21 2010 @ 14:25
Hello! I am from Buffalo and I love sponge candy!! I checked my cookbooks and I have 2 recipes for it – one from the Buffalo News and one from a friend. Both call for adding baking soda at the end. Henry’s Candy in Alden, New York will ship it to you – much easier than making it
Here is a link to their website: http://www.henryscandy.com/. The only bad thing is is that I don’t think they make it once the weather starts to warm up. They might stop making it in May … I don’t remember. You could also try: Wahl’s or Fowler’s. There is also a chocolate store in Ohio called Suzanne L’s. They also make it 
shane c - said
July 21 2010 @ 14:25
Maple Sponge Candy
INGREDIENTS
* 1 cup maple flavored syrup
* 1/2 cup white sugar
* 2 teaspoons distilled white vinegar
* 2 teaspoons baking soda
DIRECTIONS
1. Butter a 9×9 inch pan and set aside.
2. In a heavy 2 quart saucepan, combine the syrup, sugar and vinegar. Bring to a boil over medium heat, stirring constantly until sugar dissolves. Continue cooking without stirring until a candy thermometer reads 300 degrees F (150 degrees C).
3. Remove from heat and quickly stir in the soda; mix well. I
4. Immediately pour candy into prepared pan, Do not spread. Cool and break into pieces.
aymee810 - said
July 21 2010 @ 14:25
I have never tried the sponge candy; but I have seen it on several occasions. The following recipe was the only one I could find. I hope this will help. It sounds good so I think I will try it. Also, I remember what you are calling pinwheel candy. I have had them too, but I always called them a Pecan Log. I am sure you could swap out the nuts in them if you were to make them. I have attached the recipe for the pecan logs that my grandmother made and they are delish!!! However, if you do not want to make them yourself, you can buy them at Cracker Barrell.
Sponge Candy
1 cup granulated sugar
1 cup dark corn syrup
1 tablespoon white vinegar
1 tablespoon baking soda
In a medium saucepan, combine sugar, syrup, and vinegar; cook over medium heat, stirring until sugar melts. Cook without stirring until mixture is very brittle when placed in cold water, about 190° on a candy thermometer.
Remove from heat and add soda. Mixture will foam. Pour into a well-buttered pan. When hard, break into pieces. If desired, dip in melted dipping chocolate.
Pecan Fondant Logs
1/3 cup butter
1/3 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
1 (16 ounce) package confectioners’ sugar, sifted
2 cups chopped pecans
DIRECTIONS
In a large bowl, blend together the margarine, corn syrup, vanilla and salt.
Add confectioners sugar and mix well. Knead with hands and shape into rolls about 2 inches long and l/2 inch thick. Roll in crushed pecans and refrigerate until ready to serve.
Variation: If desired, prepare mocha logs by adding two teaspoons of instant coffee powder to the fondant before rolling into logs.