We’re all talking about an airy, crunchy confection that has a lovely molasses-y flavor. While still beating, gradually add the boiling water. I really enjoyed the molasses flavour in this candy. Wonderful candy recipe! This brings back memories of eating store bought sponge toffee as a child. Wonderful crisp texture and molasses flavor. This will take about 10 minutes. And the flavors are wonderful! Like in grade school. You'll notice the sugar looks milky white. My Grandmother Lorraine in St. Paul used to make a similar candy. In England, Sponge Candy is made with golden syrup, caster or superfine sugar, and baking soda. Either way, these are AMAZING. Making the … ), non-crunchy candy. Wonderful news. This recipe is so much fun. Sponge Candy, also known as Honeycomb Candy is a lot of fun to make. How to Make Sponge Candy Ingredients. Love this. Instructions. Crecipe.com deliver fine selection of quality Molasses fudge recipes equipped with ratings, reviews and mixing tips. i have always loved this stuff and bought it at every opportunity. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. does anyone know how to get it to raise higher? Pieces of Molasses Sponge Toffee, The Finer Cookie. The baking soda and acid react to form carbon dioxide which is trapped in the highly viscous mixture. The action between sour vinegar and baking soda heave this bubbly lava into billowy foam. You make it the same, but it's all about the storage. These are so cool! Cook the sugar, water, salt, butter and vinegar. If you bake a lot, you’ll know that baking soda (or sodium bicarbonate) is what makes cakes and other baked goods rise. Mixture will bubble up creating the bubbles and texture in the candy. 1-3 teaspoons butter; 1 cup packed brown sugar (You can use white granulated sugar instead, if you like. The candy will sink a bit as it cools, but the bubbles and air pockets should not deflate entirely. DIRECTIONS. bicarbonate soda). Made this today. Quickly pour into prepared pan (so that mixture stops cooking and doesn't burn - do not spread, as … I thought it was delicious even with an ever so slight burnt taste.My thermometer shows hard crack at about 305* but this recipe shows it at 295*. I've never made or eaten anything like that (but I come from Italy, remember ;-) ). Then you'll get the biggest reaction. Hi Gabi, Add the baking soda after the sugar at the correct temperature. Pull out a small strainer and set next to the baking soda. molasses sponge candy * recipe is from 'gourmet' april 2002 . Im so happy to hear you make sponge toffee. I hope you're well. I loved it, but this looks 100 times better! Allow the foil … It started smelling a little burnt before either of these temps but I may just cook to 295 next time. The first batch I made was gooey (I didn't boil it long enough) and the second batch came out a little better but it didn't puff up like my Mom's used to and it was dark and too much molasses flavor. Makes about 1 pound. If you want to keep it crisp, put it in ziploc bags as soon as they're cool. CARAMEL PUFF POPCORN. 1. Line the pan with foil. Lift candy in foil from pan, then discard foil and break candy into pieces. Line the bottom and long sides of a 9" x 13" baking pan with. Bring to boil over medium heat, stirring until sugar dissolves. What kind of molasses do you use, fancy or blackstrap?   2017-02-17, Montreal - Canada - United States - Cookieland, 1867 rue Wellington, Montreal, QC H3K 1W2 by appointment only, The Finer Cookie Corporation Copyright - 2021. YUM! A hit at holiday gathering. Continue to boil, stirring constantly until a candy thermometer registers hard crack … molasses sponge candy. Thank you and KAF! Kim, We don\t have this kind of seafoam candy here in Germany. The room temperature pan will begin to cool the candy almost immediately. Cover with plastic wrap and microwave on High for 3 minutes. In sponge candy, it performs the same function. Cook, without stirring, to 290-300°F. 1 cup dark corn syrup Beat until well combined. Maybe you should try it? The volume increases quite a bit. Candy keeps, layered between wax paper in an airtight container, 1 month. Have fun! Add to the molasses mixture and beat until well combined. Combine molasses, brown sugar, and butter in heavy saucepan. Immediately pour syrup into lined baking pan and cool completely. Next time, try this recipe with molasses. In a heavy pan, combine sugar,corn syrup and vinegar. Measure the molasses into a separate bowl and set aside. Pour into the baking pan. This candy is fabulous! (Use caution: mixture will bubble vigorously.). This is the correct color. baking soda. Its main ingredients are typically brown sugar, corn syrup (or molasses or golden syrup in the Commonwealth of Nations) and baking soda, sometimes with an acid such as vinegar. - 1/4 lb butter (or 1/2 c. shortening) - 1 cup dark brown sugar (packed) - 1 teaspoon lemon extract - 3 eggs - 1/2 cup molasses - 2 cups flour - 1/2 teaspoon baking soda You will also need a candy thermometer. Send photos. In a large mixing bowl, combine the egg, sugar, shortening, and molasses. Many thanks to King Arthur Flour for their great recipe. Honeycomb is a recipe where you need to be set up ahead of time. Results 1 - 10 of 19 for molasses puffs. Butter a jelly roll pan.set aside. Once the sugar reaches a boil, stop stirring and cook until the temperature reaches 265F (hard ball stage). I thought that I either burnt the molasses mixture or did the baking soda addition at the end wrong. Ginger Molasses Sponge Toffee. The only thing to keep in mind is that the longer it takes the sugar to come to temperature, the more the vinegar cooks off, and the less of a reaction you get. It has lots of flavour. cook the molasses sponge toffee Begin to cook the sugar mixture, stirring just until the sugar dissolves. https://www.tasteofhome.com/recipes/old-fashioned-molasses-candy Gave some as a hostess gift for a molasses fan. Do you use honey or brown sugar? Add the molasses then raise the temperature. I've never heard of seafoam candy, but I love the science behind it. With a large whisk, carefully stir the mixture to ensure all the ingredients are combined. Thanks for the dribble warning, lol. Choose a pot that seems too big. Bring to a boil. Not sure if the stove needs to be hotter (less time on the heat)or cooler to prevent the burnt taste. If you want them to get a little gooey, let them sit out, uncovered, in your kitchen, right by your stove for a couple days, and the heat and humidity from your cooking will make them soften. SPONGE CANDY : 1 c. sugar 1 c. dark corn syrup 1 tbsp. Sponge Candy is a light and crunchy but delicate toffee made from sugar, corn syrup, and baking soda. With all my failed sponge candy attempts behind me, once I found what I think is the best recipe for sponge candy, I realized it really isn’t that difficult, and dare I say maybe even a little fun!After the sponge has set, the real fun begins! Add molasses (don't stir) and continue to boil undisturbed until syrup registers 295°F (hard-crack stage), 4 to 5 minutes. Anyway the texture was great, a little softer then peanut brittle, with a good crunch.I don't make a lot of candy so I was pleased with the results. This is a really fun recipe. Mix only until the baking soda is evenly combined, careful not to … Cook over low heat till sugar is dissolved, stirring frequently, increase heat to medium. The mixture will bubble madly and increase in volume. Very. Thanks for your comment. The addition of the molasses really cooled it off. You can do this so it tastes a couple different ways. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. Bring sugar, corn syrup, molasses, and vinegar to a boil in a heavy-bottomed large saucepan (at least a 4 quart). Very unusual and good. I love the molasses in there. When the foam cools, the bubbles and air pockets are trapped. https://www.allrecipes.com/recipe/15204/old-fashioned-sea-foam-candy Line bottom and sides of a 13- by 9-inch baking pan with foil, then butter foil. The way it bubbles up is magical. Delicious! https://www.epicurious.com/recipes/food/views/molasses-sponge-candy-1063… Boil without stirring until syrup registers 265°F (hard-ball stage) on a candy thermometer, about 10 minutes. Thanks for the comment. The science of sponge candy. Brown sugar will give you more of a molasses flavor.) Combine sugar, syrup, and vinegar into 2 quart mixing bowl. Also known as seafoam candy, honeycomb, or angel candy, this recipe uses dark and spicy molasses for an old-fashioned feel. Can't wait to try it out! Though a lot of recipes don’t call for a specific temperature, the two times I’ve tried making honeycomb without a thermometer, the candy had a slightly burned taste to it, because the sugar cooks more after you add the baking soda. To prevent them from sticking together, store at room temperature in an air tight container with parchment paper layered between the pieces. Pour immediately into your prepared pan. this is very easy to make. My guess is fancy, but better not to guess! Everyone enjoyed the molasses flavor and crunchy texture. Home > Recipes > molasses puffs. vinegar 1 tbsp. baking soda Combine first three ingredients in 2-quart glass bowl. 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; Instructions. Learn how to cook great Molasses fudge . Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Measure 6 cups popped popcorn and combine in a large bowl with 1 cup chopped peanuts and 1/2 teaspoon salt. Can anyone tell me what I'm doing wrong? Going to try tonight with Tupelo Honey instead of Molasses. little water works fine. This modest income helps support the website. Get one of our Molasses puff candy recipe and prepare delicious and healthy treat for your family or friends. (This is a microwave recipe.) In a large, heavy saucepan, combine sugar, corn syrup and vanilla. Hi Kiersten, Here's a recipe for you to try. I absolutely love sponge toffee! I'm using my Mom's recipe which seems to be the same on all the websites I've researched (except the chocolate- we never had chocolate). Servs: 1 Prep: 25m Ingredients. But this is such a fun recipe I can imagine to do with kids like a chemistry experiment in the kitchen...and then of course indulge very wisely after a huge bowl of salad. Published: Dec 11, 2020 Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn … Beat until thoroughly combined. Very easy -- proper boiling temp is crucial for the crunch! Chemistry question, if I double both the cream of tartar and the baking soda will I get more lift, or will it still just collapse down to the same size? Hi Coleen. Here the crunch and complex sweetness of caramelized sugar candy is coated with chocolate for a treat everyone loves. If you love this candy as much as this Buffalo girl, this recipe is for you!