Molasses Sponge Candy
Old fashioned hard, airy molasses candy
- 1 1/2 c. sugar
- 1/3 c. water
- 3 TBS. butter
- 1/4 tsp. cream of tartar
- 1/2 c. mild molasses
- 2 1/2 tsp. baking soda
1. Line bottom and sides of a 13X9 baking pan with foil, then butter foil.
2. 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. Wash down any sugar crystals with a pastry brush dipped in cold water.
3. Boil without stirring until syrup registers 265 degrees (Hard boil stage) on a candy thermometer, about 10 minutes. Add molasses (don't stir) and continue to boil undisturbed until syrup registers 295 degrees (hard crack stage), about 4 to 5 minutes. Remove pan from heat and sift baking soda over syrup. Whisk to incorprate. Use caution! Mixture will bubble vigorously.
4. Immediately pour syrup into lined baking pan and cool completely. Lift cany in foil from pan, then discard foil and break candy into pieces.
NOTE: Candy keeps layered between wax paper in an airtight container for 1 month.
Makes about 1 LB.