Sponge candy malfunction....

Discussion in 'General Culinary School Discussions' started by tinstryde, Jan 31, 2012.

  1. tinstryde


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    Culinary Student
    I tried a recipe of a sponge candy from Chocolates and confections at home by Peter P Greweling. 

    I heated 3 cups of sugar and 1 cup of corn syrup to 310F(Hard crack) then stirred in 2tbsp of baking soda. I wonder why it didn't bubble. It just got random sized bubbles and then settled down in the pan . The end result was really hard.

    Question 1 : What is the texture of sponge candy supposed to be like ?

    Question 2 : Why did my candy not work ?

    Please help me ...