I tried this sponge candy recipe. After I poured it into the 9 x 9 buttered pan and let it cool, it would not come out for nothing! I even took a hammer and a knife, to no avail. I ended up throwing it out (or rather melted it out). The next time I made it I poured it onto a large buttered cookie sheet. It turned out much better this way. Hope this might help someone else who may have had the same problem.

Thanks for the tip. Traditionally sponge candy is a big "hunk" that is then dipped in chocolate. Maybe I'll try a disposable aluminum tray.

Try using Reynolds Wrap Release, it is a non-stick foil that works FANTASTIC. You do not have to butter the foil, nothing sticks to it!

Great recipe but what I do is after the candy is hard and you break into pieces and dip in chocolate almond bark.

Good recipe. However I had a very hard time breaking into uniform pieces. Scored with knife and tried to cut and it broke into crazy pieces. Any ideas?

When I make any kind of candy that you pour and then cut or break, I spray the pan with cooking spray, then put in a layer of waxed paper. Since this recipe has no butter, I would also spray the top of the waxed paper, so it peels off easily. You should be able to pull up the edges of the paper, and lift the candy out of the pan.

I have been making this recipe for years. Here's some helpful tips for success. After you sprinkle the baking soda on top, you carefully FOLD it in with a wooden spoon with about 20 folds or about 20 seconds. Then quickly dump onto a cookie sheet sprayed with pam or like product. Let it spread itself out, then leave it to cool completely. To break apart, you must stab into pieces using a pointy thin knife. It will not break apart into nice pcs using your hands. Then dip into melted chocolate and let it set up and enjoy. I have never had a failure using these tips. I never make it on a really humid day either.

I wanted to add to my comments: You must use fresh baking soda. I always buy a new box (big deal, 89 cents) just for this recipe. The one sitting opened in your cupboard will not work. Baking soda loses something once it is opened and ages.

My grandmother used to make this and, when she did, she lined the pan with waxed paper so that it would not stick.

I've made this for over 30 years for Christmas. Have learned through trial and error that it works best if you pour into a disposable aluminum pan (sprayed with Pam) and when cool, take out of pan and wrap in a cotton dishtowel and break with a rolling pin.
Merry Christmas!