Molasses Sponge Candy

Today is Bloatal Recall's one year anniversary. Which means one thing...I stuck with something long enough to officially call it a hobby. I've always wanted one of those, other than eating and watching tv (really I'm more of an expert at those by now). And even though I do this mainly to remember recipes and amuse myself, it's way more fun knowing you're out there reading (and sometimes cooking) along. I don't consider myself a writer or a chef, so I'm somewhat surprised (and definitely delighted) that you're enjoying my blog along with me. So I want to thank you for all the support/kind words. Now on to the candy.

When I was a kid, there was a homemade chocolate store on the way to my grandmother's house. It was a tradition to stop there and buy an assortment. Looking back, it was obviously more for us than an actual gift for my grandmother (although we carried out the charade and dutifully handed her the box upon our arrival). But the second that lid was open, the jig was up. We pounced on that box fast and hard (like a lion taking down a gazelle). If you happened to be in the bathroom, you'd be lucky if there was one of those fruity gel ones left (not that you'd be foolish enough to go to the bathroom). My hands down favorite was always the molasses sponge. Their version was dipped in chocolate, but I could tell from the shape/design exactly which one it was and always made a beeline straight for it. Since I don't live near a homemade chocolate store now (a good thing), I was excited to make these at home. They're scrumptious, even without the chocolate, so I didn't dip them (this time).

 

MOLASSES SPONGE CANDY
Makes about 1 lb.

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

1.        Line bottom and sides of a 13- by 9-inch 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, 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 10 minutes.

3.        Add molasses (don't stir) and continue to boil undisturbed until syrup registers 295° F. (hard-crack stage), 4 to 5 minutes.

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

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

Can store, layered between wax paper in an airtight container, for 1 month.

from Gourmet, April 2002

sugar, water, butter and cream of tartar

molasses added

baking soda added

cooled; breaking into pieces

molasses sponge close up

These should be crunchy, not spongy (they just
look like a sponge), so it's best to make them on a
cool day (if it's too humid, they will get chewy).

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