llobar20

Thank you for the information regarding the candy and for the tip about Amoretti. Do you know if you are using bourbon that you typically add just a table spoon or 2 or with the flavoring, do you add about the same? For home/family size batch.

Hi, When is the best time to add alcohol, like bourbon or Baileys to a lolly-pop (sucker) recipe? Do you add a lot or a little? Does the type of alcohol make a difference? What are your best tips as I have never made them before. Thank you, Laura

Hi Everyone, You are AWESOME! I used many of your tips, including this weird but true, put it in the oven to cool, and TADA I made an absolutely awesome batch of sponge candy…heaven…It was one of my dad's favorites and when I eat it, it brings me back to some very happy memories. Thank you all for your help! I look forward to making more candies and with you being so generous to help with your knowledge, it looks like its going to be a delicious world.

Hi Everyone, I am still having sponge candy problems. Ohio altitude, Cooking to 300 F, 1 TBS Sifted baking soda wisked in slowly, 200 F heated pan and oven, cooled in oven. The results are much smaller bubbles, nice sponge, but the flavor is still burnt. The outside looks georgous, lthen I cut into it and there are dark striations and burnt flavor.

Hi All, Ok, I'm still confused at what I am doing wrong. Cooked sugar to 305 F., added baking soda slowly and while whisking. Put immediately in pan warmed in oven at 200F. I liked the consistency much better, but it still had the very burnt flavor (maybe not quite as strong, but burnt none-the-less.) This is driving me crazy. Any more suggestions? Many thanks!

I appreciate you all responding - the more the insight the merrier. If I am understanding correctly, I need to slowly sift in the baking soda and that will help eliminate the burning? Additionally, I need to put the pan that I am pouring the candy into, in the oven to warm it before I use it, then leave it in the heated oven to cool. At what temperature do I do that and for how long? (Seems very counter productive, but I will try it.) Cat Poet - thanks for the video, I will have to check out her site.

It is definately after I add the soda that the middle part is darker, has bigger bubbles and a burnt flavor? Exactly! Do you know how to help me?

My sponge candy keeps burning and I take it off the stove at 300 F… I have tried several different candy thermometers…any ideas? I have tried different sugars, everything I can think of and still the same result. The middle always comes out with a burnt flavor. Thanks for your help!