|Sponge candy fail.|
I most likely won't be making this again, but if you would like to try, here is the recipe.
Vermonter Sponge Candy from The Oregonian
1 cup grade B maple syrup
1/2 c sugar
2 tsp distilled white vinegar
1/2 tsp salt
1/4 tsp baking soda
Line a sheet pan with parchment paper and spray with nonstick cooking spray. Set aside.
In a large saucepan over medium heat, combine the syrup, sugar, vinegar & salt. Stil until sugar has dissolved. Clip a candy thermometer to the side of your pan. Stop stirring the mixture and boil until temp has reached 300*. Remove the saucepan from the heat and immediately stir in the baking soda. Make sure you don't dump the baking soda all in one place. As soon as the syrup has stopped foaming, pour it onto the prepared sheet pan. Allow to cool completely & then break into pieces. Store in an airtight container in a cool, dry place for up to one week.