1. Definitely make sure the gelatin and baking soda are fully mixed in or you'll have some pieces that taste more like baking soda than candy.
2. Once you've poured the sponge candy into the pan, be very careful not to disturb it as too much motion will cause it to collapse.
3. If you live in a humid climate, protect the candy while cooling by covering the top of the pan to make it airtight.
4. Covering the pieces in chocolate does more than just add a great layer of taste. It also protects the candy from humidity, thus preserving the airy texture.
1/4 tsp Gelatin, unflavored
1 Tbs cold water
3 cups sugar
1 cup light corn syrup
1 cup water
2 Tbs baking soda, sifted
3 cups dark chocolate, melted and tempered for dipping
1. Mix the gelatin into the cold water in a small bowl or cup, then set aside.
2. Combine the sugar, corn syrup and water in a 2.5 quart saucepan.
3. Bring to a boil, insert thermometer and cook without stirring until the syrup reaches 310 F.
4. Remove from the heat and allow to sit undisturbed for 5 minutes.
5. Whisk the gelatin into the hot sugar, ensuring that it is incorporated completely.
6. Whisk the baking soda into the mixture, stirring vigorously to thoroughly incorporate.
7. Return the batch to the heat for 30 seconds, continuously whisking.
8. Pour immediately into a 9 inch springform pan.
9. Leave undisturbed to cool at room temperature at least 2 hours or overnight.
10. Remove the springform pan and using a sharp chef's knife or by hand, break into desired size pieces.
11. Dip into chocolate as desired.