February 12, 2017 Kimberlie

Molasses Sponge Toffee

Molasses Sponge Toffee, The Finer Cookie.

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)


  • 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.


  • 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.
    molasses sponge toffee the finer cookie

    Cook the sugar, water, salt, butter and vinegar. Notice the milky white color.

  • Once the temperature reaches 265ºF, add the molasses and cook without stirring until the temperature reaches 295ºF (hard crack stage).
    molasses sponge toffee the finer cookie

    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.
    molasses sponge toffee the finer cookie

    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.
    molasses sponge toffee the finer cookie

    Whisk and watch the reaction.

  • molasses sponge toffee the finer cookie

    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.
    molasses sponge toffee the finer cookie

    Pour the reacting hot candy into your prepared pan.

  • molasses sponge toffee the finer cookie

    Cool the sponge toffee at room temperature.JPG

  • The candy will sink a bit as it cools, but the bubbles and air pockets should not deflate entirely.
    molasses sponge toffee the finer cookie

    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.
    molasses sponge toffee the finer cookie

    Pieces of Molasses Sponge Toffee, The Finer Cookie.


  1. Marlene 2 months ago

    Thanks for the dribble warning, lol. What kind of molasses do you use, fancy or blackstrap? Or …. I know there’s another kind too. My guess is fancy, but better not to guess!

    • Author
      Kimberlie 2 months ago

      Hi Marlene,

      I used fancy molasses, but if you prefer blackstrap, it would work just fine. I really enjoyed the molasses flavour in this candy. Mouthwatering. Very. I hope you’re well.

  2. Colleen Milne 2 months ago

    This brings back memories of eating store bought sponge toffee as a child. I loved it, but this looks 100 times better! I love the molasses in there.

    • Author
      Kimberlie 2 months ago

      Hi Coleen. This brings back memories for me too. The molasses changes up the flavour for the better. Thanks for your comment.

  3. These are so cool! I’ve never made or eaten anything like that (but I come from Italy, remember 😉 ). I am so intrigued by the whole process. And the flavors are wonderful!

    • Author
      Kimberlie 2 months ago

      Hi Nicoletta, Making this candy is totally cool. The way it bubbles up is magical. Maybe you should try it?

  4. Jessica 2 months ago

    I’ve never heard of seafoam candy, but I love the science behind it. I have a candy thermometer hiding in my drawer that I haven’t used in a while and this recipe would be perfect. Can’t wait to try it out!

    • Author
      Kimberlie 2 months ago

      This is a really fun recipe. If you try it, let me know.

  5. YUM! I absolutely love sponge toffee! I just made a plain batch a few weeks ago, i’ll have to give this molasses variation a try!

    • Author
      Kimberlie 2 months ago

      Im so happy to hear you make sponge toffee. Do you use honey or brown sugar? Next time, try this recipe with molasses. It has lots of flavour. Thanks for the comment.

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