Molasses Sponge Toffee (GF)

Molasses Sponge Toffee – Gluten Free

February 12, 2017

Molasses Sponge Toffee is for fun loving people who enjoy getting a reaction out of common kitchen ingredients. The action between sour vinegar and baking soda heave this bubbly lava into billowy foam. When the foam cools, the bubbles and air pockets are trapped. Bite into this crispy candy and feel it melt into a sticky toffee. Also known as seafoam candy, honeycomb, or angel candy, this recipe uses dark and spicy molasses for an old-fashioned feel. Fair warning, Molasses Sponge Toffee produces excessive dribble, so best not to bring this special treat along on a first date.

Many thanks to King Arthur Flour for their great recipe. Click on the link to see the original recipe.

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Makes 72 broken pieces about 1-1.5 inches

Instructions

Mise en Place the Toffee

What is mise en place and how could it benefit you? See The Finer Cookie’s post How to Mise en Place.

  • Lightly spray a 9″ x 13″ rectangle pan with cooking spray.
  • Line the bottom and long sides of a 9″ x 13″ baking pan with parchment paper. Allow the parchment to overhang the long side of pan for easier removal. Clip to excess paper to the pan for convenience. Lightly spray the parchment with cooking spray.
  • Gather you candy thermometer and set next to the stove.
  • In a 4 or 6 quart pot, combine sugar, water, salt, butter and vinegar. Set aside.
  • Measure the molasses into a separate bowl and set aside.
  • Measure the baking soda into a small bowl and set aside. Pull out a small strainer and set next to the baking soda

COOK THE MOLASSES SPONGE TOFFEE

  • Begin to cook the sugar mixture, stirring just until the sugar dissolves.
  • Once the sugar reaches a boil, stop stirring and cook until the temperature reaches 265F (hard ball stage). This will take about 10 minutes. You’ll notice the sugar looks milky white. This is the correct color.
Cook the sugar, water, salt, butter and vinegar. Notice the milky white color.
Cook the sugar, water, salt, butter and vinegar. Notice the milky white color.
  • Once the temperature reaches 265??F, add the molasses and give it a quick stir. Cook the sugar without stirring until the temperature reaches 295F (hard crack stage).
Add the molasses then raise the temperature.
Add the molasses then raise the temperature.
  • Immediately remove the pan from the heat and sift in the baking soda. The mixture will bubble madly and increase in volume.
Add the baking soda after the sugar at the correct temperature.
Add the baking soda after the sugar at the correct temperature.
  • With a large whisk, carefully stir the mixture to ensure all the ingredients are combined. Work quickly so that you capture the maximum volume when you pour the candy into the pan.
Whisk and watch the reaction.
Whisk and watch the reaction.

 

The volume increases quite a bit. Choose a pot that seems too big.
The volume increases quite a bit. Choose a pot that seems too big.
  • Pour immediately into your prepared pan. The room temperature pan will begin to cool the candy almost immediately. Shake it a couple of times to spread the candy evenly and leave it at room temperature to cool.
Pour the reacting hot candy into your prepared pan.
Pour the reacting hot candy into your prepared pan.

 

Cool the sponge toffee at room temperature
Cool the sponge toffee at room temperature.
  • The candy will sink a bit as it cools, but the bubbles and air pockets should not deflate entirely.
The volume has reduced a bit, but the bubbles are still intact.
The volume has reduced a bit, but the bubbles are still intact.
  • Break into as many pieces as you like. To prevent them from sticking together, store at room temperature in an air-tight container with parchment paper layered between the pieces.
Pieces of Molasses Sponge Toffee, The Finer Cookie.
Pieces of Molasses Sponge Toffee, The Finer Cookie.

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