Sponge Candy Problems - burnt

[llobar20]

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!

[Kerry Beal]

Do you mean it comes out of the pan burnt or after you add the soda that the middle part seems darker, has bigger bubbles and a burnt flavour?

 

And welcome llobar20.

Edited October 14, 2014 by Kerry Beal (log)

[llobar20]

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?  

[Kerry Beal]

The trick is to get the soda to spread out a bit more in the mass - I have tried sifting it over the top then whisking in well.

 

I'm going to link you to a previous discussion on eG about it - think you'll get some answers there.

[CatPoet]

 

 

 

 this is the best recipe  I found for  honey comb which is similar to sponge candy.  You should stop short of the cooking process since the sugar will keep cooking and  in worse cases burn.

Edited October 14, 2014 by CatPoet (log)

[llobar20]

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.

 

[Kerry Beal]

The trick is to avoid any clumps or pockets of soda, so stir more than you think you should - a whisk works well.   It's the areas with too much soda that get the big bubbles and the burnt taste.  

 

The warmed oven really helps with keeping the loft in the candy.  I warm the oven to around 200 F, turn it off when I put the hotel pan in.  I leave it to cool in there as the oven cools.  

[llobar20]

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!

[Kerry Beal]

No higher than 300 F.  Try less soda perhaps?

[Chocolot]

What is your altitude?

[CatPoet]

llobar, just cook it to you get one spot golden, take it of the heat, whisk in soda, pour up  and done.

[llobar20]

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.

[Kerry Beal]

One more idea - can you cut your baking soda with some powdered sugar.

[Deryn]

^{I don't think I ever had any sponge candy, a childhood favorite of mine - both commercially and home made, that didn't have a what I would call a slightly 'burnt' caramel-yflavour - and those darker streaks in the center. I loved that flavour. How is it supposed to taste?}

 

^{I agree somewhat about the darker streaks maybe not being ideal. In my experience, those areas always seemed 'harder' to bite through, not as 'melt in your mouth' and stickier. I thought they were caused probably by the weight of the mixture on top compressing those places during the cooling. That may indeed be caused by a unequal distribution of the leavening agent(s)?}

 

^{I seem to have messed up the font size options somehow. Sorry this is so small ... I can't seem to fix it.}

Edited October 23, 2014 by Deryn (log)

[llobar20]

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.