Silver Dollar City Fool’s Gold Candy Recipe

This magical candy from Brown’s Candy Store at Silver Dollar City in Branson, Missouri, has delighted visitors for decades. Fool’s Gold candy is essentially a nut-free brittle with an incredibly light, airy texture that melts on your tongue. The secret lies in the dramatic reaction when baking soda hits the hot sugar syrup, creating countless tiny bubbles that give this candy its distinctive honeycomb-like structure. Now you can recreate this beloved treat at home with just four simple ingredients.

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Why This Recipe Works

The magic happens at exactly 305°F (hard crack stage), when the sugar syrup is hot enough to create an instant foaming reaction with baking soda. This reaction traps air bubbles throughout the candy, creating the signature light, crunchy texture. The dark corn syrup prevents crystallization while adding a subtle molasses flavor that complements the caramelized sugar perfectly.

Understanding Fool’s Gold Candy

Unlike traditional brittle loaded with nuts, Fool’s Gold candy celebrates pure sugar craftsmanship. The name comes from its golden color and how it shatters like delicate mineral formations. This type of candy is also known as honeycomb candy or hokey pokey in other parts of the world. Still, Silver Dollar City’s version has its own unique character and preparation method.

Ingredients

• Granulated sugar – Creates the sweet base and caramelizes for a complex flavor
• Dark corn syrup – Prevents crystallization and adds rich, molasses-like depth
• Baking soda – The magic ingredient that creates the airy, bubble-filled texture
• Chocolate for dipping – Optional coating that adds richness and visual appeal

How to Make Fool’s Gold Candy

Step-by-Step Instructions

Preparing Your Workspace

1. Butter or spray your 9×18-inch pan generously to prevent sticking.
2. Measure out baking soda and have it ready near the stove.
3. Attach a candy thermometer to the side of your heavy saucepan.

Making the Sugar Syrup

4. In the large, heavy saucepan, combine sugar and dark corn syrup over medium heat.
5. Stir constantly until the mixture comes to a boil and the sugar completely dissolves.
6. Once boiling, stop stirring thoroughly and let mixture cook undisturbed.
7. Monitor temperature carefully as it climbs toward 305°F (hard crack stage).

The Critical Moment

8. When thermometer reads exactly 305°F, immediately remove pan from heat.
9. Quickly stir in baking soda with a wooden spoon (mixture will foam dramatically).
10. Stir just enough to incorporate baking soda evenly (about 3-4 stirs).
11. Working very quickly, pour foaming mixture into prepared pan.
12. Use wooden spoon or heat-safe spatula to spread evenly, working fast as it sets quickly.

Cooling and Finishing

13. Allow candy to cool completely at room temperature (about 30 minutes).
14. Once cool and hardened, break into irregular pieces by hand or with a knife.
15. If dipping in chocolate, melt chocolate according to package directions.
16. Dip pieces in melted chocolate and place on parchment paper to set.

If desired you can dip fool’s gold into chocolate. You can use chocolate bark or your favorite chocolate.

Chef’s Notes

• Temperature Precision: The 305°F temperature is critical. Too low and the candy won’t achieve proper texture; too high and it may burn or become too hard.
• Weather Matters: Never attempt this recipe on humid or rainy days. High humidity prevents proper setting and creates sticky, chewy candy instead of crisp brittle.
• Safety First: The hot sugar syrup reaches extremely high temperatures. Have everything ready before starting and work quickly but safely.

Love chocolate candy? Be sure to try these recipes.

• Reese’s Peanut Butter Eggs
• Reese’s Snack Mix
• Peanut Butter Balls
• Rocky Road Candy
• Homemade Twix Bars