If you’re not from Buffalo, New York or the surrounding area, you may be unfamiliar with this delicious, chocolate-covered candy. Sponge candy is a light and crunchy toffee candy that looks like a sponge. It’s typically covered in chocolate and is a popular treat in New York state.
The sponge candy recipe is not necessarily complicated, but it does require a bit of precision and timing. We decided to make our own spin on this New York classic.
Here’s what you’ll need:
- ¼ teaspoon gelatin, unflavored
- 1 tablespoon cold water
- 1 ½ cups sugar
- ½ cup light corn syrup
- ½ cup water
- 1 tablespoon baking soda
- 1 bag chocolate chips
- 1 box Joy Sugar Cones
- 1 carton vanilla ice cream
- 1 candy thermometer
- Parchment paper
- Before you begin, line a 9×9 pan with parchment paper.
- In a small bowl, sprinkle gelatin over 1 tablespoon cold water and let sit.
- In a tall saucepan, mix together sugar, corn syrup, and ½ cup water. Place over medium heat until sugar dissolves. Let mixture come to a boil. Then, clip on the candy thermometer and let boil without stirring until mixture reaches 310 degrees F.
- Remove from heat for two minutes undisturbed. Then, whisk in gelatin. Pour baking soda into mixture and whisk together. Place mixture back on heat for 30 seconds while whisking.
- Immediately pour the mixture into the lined baking pan. Do not spread or adjust mixture. Let sit for at least two hours.
- After two hours, use a knife or cooking mallet to break the block into small pieces.
- Cover a large baking sheet with parchment paper.
- Pour chocolate chips into a small bowl and heat in the microwave until melted.
- Fill each Joy Sugar Cone with the sponge candy pieces. Then dip the top of each cone into the melted chocolate, using a knife to spread it evenly over the top. Place the dipped cone onto the covered baking sheet and let cool in the freezer for 30 minutes.
- Scoop vanilla ice cream onto the cone to serve.
At Joy, we’re always looking for new, creative ways to use ice cream cones! Check out a few of our favorite recipes on our blog:
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