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Caramel Corn

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Misc. Items | Sugar Free

Caramel Corn Picture

* Chocolates available at our Retail Locations during the Hot Summer Months *

Chocolates Shipped: October 1st thru May 31st

One Fourth Pound - 4 oz.

One Fourth Pound - 4 oz.

One Half Pound - 8 oz.

Sponge Candy

A.K.A. Honeycomb & Seafoam

Sponge Candy Picture

* Chocolate covered Sponge Candy is available at our Retail Locations during the Hot Summer Months *

Sponge Candy ( Plain ) is available throughout the year.

One Half Pound - 8 oz.

One Half Pound - 8 oz.

One Half Pound - 8 oz.

English Toffee

English Toffee Picture

One Half Pound - 8 oz.

Hard Candies

Hard Candies

One Half Pound - 8 oz.
One Half Pound - 8 oz.
One Half Pound - 8 oz.

One Half Pound - 8 oz.
One Half Pound - 8 oz.
One Half Pound - 8 oz.

One Half Pound - 8 oz.
One Half Pound - 8 oz.

Rock Candy

Rock Candy

One Half Pound - 8 oz.

Gummi Bears

Gummi Bears

One Pound - 16 oz.
One Half Pound - 8 oz.

Sour Gummi Worms

Sour Gummi Worms

One Pound - 16 oz.
One Half Pound - 8 oz.

Chocolate Gummi Bears

Chocolate Gummi Bears

One Pound - 16 oz.
One Half Pound - 8 oz.

Recipes & Ideas

( Plain Sponge Candy )

Sponge Candy has a sweet molasses flavor that melts in your mouth so it lends itself to using as not only a candy but as an ingredient to lots of dessert ideas. Here are a few that our customers and employees have shared with us. We hope you will experiment and come up with a few of your own favorites. Let us know of any "inovations" you come up with and watch for it to be posted on this web site for others to enjoy also.

Ball Popcorn: Sprinkle hot air popped popcorn with "seconds" crumbles.
Enjoy the flavor of Caramel Popcorn.

Ball Spray a bundt pan, carefully pour about 1 cup Sponge candy crumbles in the middle being sure to center it so you have cake batter on both sides of your circle of "sponge".
Carefully top with remaining cake batter. Bake as driected on box. Invert and sprinkle with more crumbles while cake is stil hot or frost when cool.

Ball Use on hot oatmeal instead of sugar.

Ball Use instead of sugar on your cold cereal.

Ball Sprinkle on hot cookies as they come out of the oven. Try some in your batter before baking too. ( Especially good on peanut butter and chocolate chip cookies )

Ball Use to replace up to 1/2 of the sugar in pie fillings.

Ball Sprinkle on cake while still hot. Frost or leave plain.

Ball Sprinkle on canned fruit to make it a special dessert.

Ball Add to bread or rice pudding. Serve with whipped topping.

Ball Use in parfaits

Ball Good sprinkled on sliced pineapple and grilled or baked.

Ball Use instead of brown sugar in pineapple upside-down cake.


Construction Zone Pudding

1 3/4 oz. package of instant butterscotch pudding mix
1/2 cup graham cracker crumbs
1 1/2 cup of coarsely crushed chocolate nugget candy factory plain sponge candy
Serves ( 6 )

Mix pudding according to package directions. Add cracker crumbs and sponge candy.

Spoon into 6 individual dessert cups or leave in bowl. Cover and chill till serving time.

( Good camping dessert )

Apple-Sponge Dutch Baby

2 tbsp butter
4 tbsp crushed chocolate nugget sponge candy
2 granny smith apples, peel, core and slice
3/4 cup milk
3 eggs
3/4 cup all purpose flour
pwodered sugar - optional
whipped topping - optional
Serves ( 6 )

Preheat oven to 435* F. In a shallow 8 inch oven safe skillet, melt butter, add apple slices, saute till tender.

Remove from heat, sprinkle on sponge candy and set aside. Mix flour, eggs and milk, pour gently over apple mix to cover

Bake 15-20 minutes or until a toothpick inserted near center comes out clean. Remove from oven and cut into 6 wedges.

Dust with powdered sugar on top with whipped topping if desired. Server warm, refridgerate any leftovers.

Can be done on a camp fire also. Just put a lid on it to bake.

NOTE: Try other fruits, pears, peaches or mixed fruits. Enjoy!

4-Way Sponge-Ginger Sauce

1 16oz. can of sliced peaches, drained, chopped, reserve juice
1 tbsp crystallized ginger
3/4 cup chocolate nugget candy factory plain sponge crumbs
2 tsp orange or lemon juice
1 tbsp cornstarch

In a saucepan, combine sponge candy, ginger, orange or lemon juice and cornstarch.

Stir in reserved peach juice until cornstarch is dissolved. Place over medium heat and bring to a soft boil, stirring constantly until thichened.

Remove from heat, add chopped peaches. Set aside.

(1). Use to fill crepes, reserving some of the sauce to spoon over top at serving time. Top with whip cream if desired.

(2). Use as a topping for ice cream, warm or cold.

(3). Tear an Angel food cake into bite size bites, place in large bowl. Gently fold in the sponge/peach mix.
Refrigerate until serving time. At serving time, spoon into dessert bowls ( or parfait glasses ) and top with whipped topping, sprinkle with a little more sponge crumbs.

(4). Tear an Angel food cake into bite size bites, place in a 13 x 9 inch cake pan. Prepare a 3.4 oz. package of vanilla pudding mix,
over the cake before it sets up then spoon the sponge/peach mix over the pudding. Refrigerate until serving time, spoon into dessert cups and top with whip topping.
Sprinkle more sponge candy over the topping.

E-Z Bananas Foster

1 tbsp light butter
2 tbsp Chocolate Nugget Candy Factory plain sponge candy
1 medium banana, under ripe, sliced
1/2 tsp vanilla
1/4 tsp rum extract
Melt butter with sponge candy and vanilla in a 10 inch skillet over low heat until sponge candy dissolves.
Add banana slices and continue cooking over low heat for about 1 minute per side while carefully spooning sauce over bananas as they are cooking.
Stir in the rum extract and remove from heat. Serve alone or with your favorite vanilla ice cream.

(Disclaimer) - Allergy Alert: Our Facility Processes Tree Nuts, Including Peanuts, Milk, Eggs & Soy.

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