Sponge candy is baked like a brick

Recipe Finder

February 12, 1997|By Ellen Hawks | Ellen Hawks,SUN STAFF

Hazel Landman of Sioux Falls, S.D., remembers sponge candy as a childhood treat. "Years ago when we lived out West, we purchased sponge candy that was in a brick form like a pound of butter, and you would cut off your own pieces. I found a recipe for it, but when I put it in the pan, it falls in the center. Could someone give me a more proven recipe?"

Evelyn Arnold of Westminster submitted the following recipe.

Sponge candy

Makes 1 pound of candy

1 cup sugar

1 cup dark corn syrup

1 tablespoon vinegar

1 tablespoon baking soda

Combine sugar, corn syrup and vinegar in heavy saucepan. Cook over medium heat, stirring until sugar dissolves. Continue cooking without stirring until a candy thermometer registers 300 degrees when inserted in the mixture, or until a little of the mixture becomes very brittle when dropped in cold water. Remove candy from heat. Quickly stir in baking soda and mix well. Pour into a 9-by-9-by-2-inch pan. Do not spread; candy will spread itself. Cool. Break into pieces.

Arnold says that for easier removal of the candy, she places the mixture on buttered foil in the candy pan. The foil extends 2 inches up the pan's sides. She also says that she has made the candy often and notes that it does have a tendency to "cave in a bit. Perhaps you could use a bread pan to obtain a brick form," she adds.

A Civil War ginger cake was the request of Wanda Sluti of Bend, Ore. Her answer came from Carol Ann Meyers of Walla Walla, Wash., who notes that the recipe comes from "The Victory Cook Book, Wartime Edition," last printed in 1943. Though it's called a cake, the recipe is actually for muffins.

Civil War ginger cake

Makes 16 muffins

2/3 cup molasses

1/2 cup sugar

1/2 cup butter or margarine

1 teaspoon ginger

1 teaspoon cinnamon

1 cup sour milk

2 eggs, beaten

1 teaspoon baking soda

2 cups cake flour

BOILED FROSTING:

1 cup sugar

1/2 cup water

3 egg whites

1/2 teaspoon vanilla

For the muffins, heat first five ingredients, stirring constantly. Cool to lukewarm. Stir milk and eggs together, sift soda and flour together and add egg and flour mixture alternately to the lukewarm molasses mixture, beating thoroughly. Pour into greased muffin pans. Bake in a 350-degree oven for 15 minutes. Cool. Cover with boiled frosting.

For the frosting, cook sugar and water together, stirring until sugar has dissolved. Then cook without stirring until mixture reaches 254 degrees on a candy thermometer. Remove from heat and allow to cool while you beat the egg whites until they are very stiff. Pour the syrup in a thin stream over the stiff whites, beating mixture constantly until thick enough to spread. Add vanilla and frost the cakes.

Recipe request

Tanya Floam of Westminster is from "Ukraine and I love to cook and bake. My husband is not a big dessert eater and the only dessert he orders is Snicker bar cake. If you could find this recipe for me I would love to surprise him."

Cindy Harrison of Ellicott City writes, "My father grew up in the '30s in Baltimore and relished a Schmierkase cheesecake that his family would purchase from a bakery in the Highlandtown area. I haven't been able to replicate the taste he recalls. Can anyone help?"

Lance Hamilton of Delta, Pa., writes, "I have been looking for a recipe for sometime now, but to no avail. I remember growing up in Baltimore and enjoying a flat style cinnamon toothpick to chew on. I would like to make my own but cannot find a recipe."

Frances A. Wilson of Fayetteville, N.C., is looking for recipes using edible flowers. "I had one for making jelly with violet petals but have misplaced it."

Chef Gilles Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please include the number of servings that each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 2/12/97

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.