MOLASSES SPONGE CANDY

By BobD

Ingredients

• YIELDS 1 POUND
• The sponge candy's tender crunch melts in your mouth.
• 1 1/2 cups sugar
• 1/3 cup water
• 3 tablespoons unsalted butter
• 1/4 teaspoon cream of tartar
• 1/2 cup mild molasses
• 2 1/2 teaspoons baking soda

Details

Servings 1
Adapted from gourmet.com

Preparation

Step 1

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

Bring sugar, water, 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 265F (hard-ball stage) on a candy thermometer, about 10 minutes.

Add molasses (dont stir) and continue to boil undisturbed until syrup registers 295F (hard-crack stage), 4 to 5 minutes.

Remove pan from heat and sift baking soda over syrup, then whisk to incorporate. (Use caution: mixture will bubble vigorously.)

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

COOKS NOTE: Candy keeps, layered between wax paper in an airtight container, 1 month.