Molasses Sponge Toffee
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 Molasses Seafoam Candy. Click on the link to see the original recipe.
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- Makes 72 broken pieces (1 1/2" - 2")
- 1 1/2 cup (10.5 ounces/298 grams) white granulated cane sugar
- 1/3 cup (2.5 ounces/74 grams) water
- 1/4 teaspoon fine salt
- 3 tablespoons unsalted butter
- 2 tablespoon (1 ounce/28 grams) cider vinegar
- 1 cup (12 ounces/340 grams) molasses
- 2 teaspoons (.45 ounces/13 grams) baking soda
- 1 1/2 - 2 cups (6-9 ounces/170-255 grams) chopped dark chocolate or white chocolate (optional)
MISE EN PLACE MOLASSES SPONGE TOFFEE
- 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 265ºF (hard ball stage). This will take about 10 minutes. You'll notice the sugar looks milky white. This is the correct color.
- Once the temperature reaches 265ºF, add the molasses and cook without stirring until the temperature reaches 295ºF (hard crack stage).
- Immediately remove the pan from the heat and sift in the baking soda. The mixture will bubble madly and increase in volume.
- 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.
- 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.
- The candy will sink a bit as it cools, but the bubbles and air pockets should not deflate entirely.
- 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.