Food recipes
Molasses Sponge Candy
Molasses Sponge Candy Ingredients: sugars, granulated water, bottled, generic butter, without salt cream, whipped, cream topping, pressurized molasses leavening agents, baking soda Directions: Line bottom and sides of...
Molasses Sponge Candy
Ingredients:
sugars, granulated
water, bottled, generic
butter, without salt
cream, whipped, cream topping, pressurized
molasses
leavening agents, baking soda
Directions:
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 (don't 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.
Ingredients:
sugars, granulated
water, bottled, generic
butter, without salt
cream, whipped, cream topping, pressurized
molasses
leavening agents, baking soda
Directions:
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 (don't 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.