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Molasses Sponge Candy

Source of Recipe

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Recipe Introduction

This candy is quite bitter - but really delicious and has great texture. It would be great crumbed up and sprinkled on top of ice cream or cheesecake.

List of Ingredients

1/3 cup water
1 ½ cups granulated sugar
3 tablespoons unsalted butter, plus more to butter pan
¼ teaspoon cream of tartar
½ cup mild molasses
2 ½ teaspoons baking soda


Recipe

1. Line the bottom and sides of a 13- by 9-inch baking pan with foil, then butter foil. Set aside.

2. Bring water, sugar, butter, and cream of tartar to a boil in a deep 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then wash down any sugar crystals with a pastry brush dipped in cold water. Boil without stirring until syrup registers 265°F (hard-ball stage) on a candy thermometer, about 12 minutes.

3. Add molasses (don't stir) and continue to boil undisturbed until syrup registers 295°F (hard-crack stage), 6 to 7 minutes. Remove pan from heat and sift baking soda over syrup, then whisk to incorporate. (Use caution: mixture will bubble vigorously.)

4. Immediately pour syrup into lined baking pan and cool completely. Lift candy in foil from pan, then discard foil and break candy into pieces.

* I think next time I would replace some of the molasses with maple syrup - it would cut the bitterness a bit and give you a really interesting layering of tastes in this candy.