Sponge candy (or angel food candy, as we call it) has been a Christmas favorite in my family. My grandpa taught me how to make it and, since the process is easiest with two people, I asked if we could make it together this year.It's basically all sugar, as is the case with any good Christmas candy.
The recipe calls for a tablespoon of vinegar. Once the candy reaches 300 degrees, you add a tablespoon of baking soda. The reaction between the soda and vinegar causes the liquid to start to foam. You have to mix it quickly, thoroughly, and dump it into the buttered pan so it doesn't collapse. This is where two people come in handy: one to hold the hot pan, ready to dump, while the other quickly mixes the soda and scrapes the pan with a spatula.
It heaves and grows in the pan for a while, then hardens as it cools. The result is a hard honeycomb.
Melt chocolate (with a bit of paraffin, of course, to make sure it hardens when cools)
Pure sugar. Pure deliciousness.