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Cheesecake is savory, and at the country club I work on the side at from time to time... They put butterfingers through a food processor and make butterfingers cheese cake.
I don't really care for the texture of butterfingers since it gets stuck in my teeth, but it melts when they make the cheesecake... And you're left with a super rich and decadent result.
I am so excited to finally have a recipe for sponge candy to share with you! I have been testing out recipes and techniques for months now. I have had many failed batches and have spent quite a bit of time scrubbing scorched sugar out of pans. I am a total newb to candy making, and I tried at least 4 different recipes twice before I found one I was happy to share with you. But, before we jump into the recipe and all that fun candy making stuff, let’s talk about Sponge Candy. If you are from Upstate New York, particularly the Buffalo Region, there is probably no explanation needed. This sweet Buffalo treat has been expertly crafted by longtime confectioners such as Watson’s, Fowler’s, Alethea’s, and Parkside, While many confectioners make and sell sponge candy, this popular confection can also be found in the bulk foods section of Wegmans. These chocolates have a light-as-air crispy “sponge” of aerated toffee, you can find dark chocolate and milk chocolate sponge candy. If you have never had sponge candy, maybe you just know it by another name. The crispy “sponge” interior is not exclusive to our part of the country, in fact, it is known by a wide variety of names in different regions.