Best Molasses Sponge Candy Recipes

OLD-FASHIONED MOLASSES CANDY

Steps:

• Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over low heat until sugar is dissolved, stirring frequently. Increase heat to medium; cook until a candy thermometer reads 245° (firm-ball stage), stirring occasionally. , Add molasses and remaining butter. Cook, uncovered, until a candy thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat. Add baking soda; beat well., Pour into prepared pan. Let stand for 5 minutes or until cool enough to handle. Butter fingers; quickly pull candy until firm by pliable (color will be light tan). When candy is ready for cutting, pull into a 1/2-in. rope. Cut into 1-in. pieces. Wrap each in waxed paper or colored candy wrappers.

SPONGE CANDY

Steps:

• Line a 9×9 baking dish with parchment paper and set aside.
• In a medium heavy-bottomed, tall sided saucepan over medium heat, stir together the corn syrup, brown sugar, and vinegar. Stir frequently, bringing mixture to a boil.
• Once the mixture is boiling, attach a candy thermometer to the side of the saucepan, making sure the tip of the thermometer is in the boiling liquid, but not touching the bottom of the pan.
• Continue to cook on medium without stirring the candy until it reaches 300°F on your candy thermometer.
• Remove the pan from the heat and stir in the baking soda. Mixture will bubble up creating the bubbles and texture in the candy. Mix only until the baking soda is evenly combined, careful not to over-stir as this will deflate the bubbles.
• Pour the mixture into the prepared pan as evenly as you can. Tilt the pan around to help the candy spread, but don't hit the pan or use a spatula to spread, as this will deflate the bubbles. It's ok if it's not perfectly even.
• Sprinkle with flaked sea salt if desired, and allow the candy to cool in the pan for at least an hour.
• Remove candy from the pan using the parchment paper to lift it out and break the candy into pieces using a mallet or a knife. I don't worry too much about the pieces being perfectly shaped.

OLD MOLASSES FOAM CANDY F/ AUNT JOANN

Steps:

• 1. BOIL molasses, sugar, butter and vinegar, until it forms a ball (firm) in cold water, take off heat. add BAKING SODA...( STAND BACK...lol!) And beat with a mixer until light and foamy. Turn out onto a large buttered cookie sheet. Put in refrigerator until hard. Dump out onto waxed paper and break up with a hammer (covered with aluminum!) into smaller pieces. **NOTE: If you dip them into melted chocolate, MOLASSES FOAM becomes.....ANGEL FOOD!!! NOTE: Also called, SEA FOAM, FAIRY FOAM, & SPONGE CANDY !

SPONGE CANDY

Steps:

• Line 9-inch square cake pan with 2-inch-high sides with foil, extending foil over sides. Generously butter foil. Combine sugar, corn syrup and vinegar in heavy large deep saucepan. Stir over medium heat until sugar dissolves. Continue cooking without stirring until clip-on candy thermometer registers 300°F, swirling pan occasionally, about 18 minutes. Remove from heat. Immediately add baking soda and stir until well combined (mixture will foam vigorously). Immediately pour mixture into prepared pan. Cool completely.
• Using foil as aid, lift, candy from pan; fold down foil sides. Cut or break candy into large pieces (save any small pieces or shreds to use as a topping for ice cream). (Can be made 1 week ahead. Store airtight at room temperature.)

MOLASSES SPONGE CANDY

Steps:

• 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 265°F (hard-ball stage) on a candy thermometer, about 10 minutes. Add molasses (don't stir) and continue to boil undisturbed until syrup registers 295°F (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.

TASTE THIS! SPONGE CANDY!

Steps:

• 1. Butter a 9x13 pan, bottom and sides. Set aside.
• 2. In a heavy saucepan, over medium heat, stir together syrup, molasses, sugar and vinegar. Continue stirring constantly until sugar dissolves and starts to boil. Once mixture comes to a full boil, stop stirring, but continue to cook at medium heat, no stirring, until candy thermometer reaches 300 degrees.
• 3. Remove from heat and stir in 1 Tablespoon of baking soda. Pour into prepared pan, DO NOT spread, it will spread itself. You don't want to deflate it. Allow to cool. Break into desired size pieces.
• 4. Over a double boiler...melt together 2 cups milk chocolate chips, 1 cup semi sweet chips and 2-3 tsp vegetable oil. Dip cooled pieces of sponge in chocolate, place on wax paper to dry.
• 5. *Of course you can use your favorite chocolate combination...that is just my favorite.

OLD FASHIONED MOLASSES CANDY

Steps:

• Butter a jelly roll pan.set aside.
• In a heavy pan, combine sugar,corn syrup and vinegar.
• Cook over low heat till sugar is dissolved, stirring frequently, increase heat to medium.
• cook until candy thermometer reads 245* stirring occasionally.
• Add molasses and remaining butter (2 tbls) and cook, uncovered, until 260*, stirring occasionally --
• Remove from heat and add baking soda, beat well.
• Pour into prepared pan.let stand 5 minutes or cool enough to handle.
• Butter fingers, pull until candy is firm but pliable.
• Color will be light tan.
• When candy is ready for cutting, pull into a 1/2" rope.
• cut in 1" pieces and wrap in waxed paper or colored candy wrappers.

OLD FASHIONED MOLASSES TAFFY

Steps:

• Lightly grease a baking sheet. Bring the sugar, molasses, water, and vinegar to a boil in a saucepan over medium heat. Cook and stir until the sugar has reached the hard ball stage, 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
• Remove from the heat, and stir in the butter and baking soda. Pour the mixture onto the prepared baking sheet, and allow to cool until cool enough to handle, 10 to 15 minutes.
• Once cool enough to handle, fold the taffy in half, then pull to double its original length. Continue folding and pulling until the taffy has turned golden brown, and is too stiff to pull anymore. Cut the taffy into bite sized pieces, and wrap in waxed paper. Store in an airtight container.

OLD FASHIONED SPONGE CANDY

Steps:

• line the bottom and sides of a 9x9" square pan -- with aluminum foil -- butter foil and set aside.
• combine sugar, vinegar and corn syrup in a heavy pan --
• stir once over medium heat till sugar dissolves --
• heat until mixture reaches the hard crack stage or 290*-310* on candy thermometer.
• remove from heat, carefully stir in baking soda.mixture will foam quite high --
• pour mixture into prepared pans, set aside at room temperature until firm --
• invert pan to remove candy.
• peel foil off and break candy into small pieces --
• store in an airtight container at room temperature -- .