OLD-FASHIONED MOLASSES CANDY
This hard candy was always the first thing to sell out at fundraisers we held back when I was in high school. I still make the melt-in-your-mouth morsels every Christmas.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over low heat until sugar is dissolved, stirring frequently. Increase heat to medium; cook until a candy thermometer reads 245° (firm-ball stage), stirring occasionally. , Add molasses and remaining butter. Cook, uncovered, until a candy thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat. Add baking soda; beat well., Pour into prepared pan. Let stand for 5 minutes or until cool enough to handle. Butter fingers; quickly pull candy until firm by pliable (color will be light tan). When candy is ready for cutting, pull into a 1/2-in. rope. Cut into 1-in. pieces. Wrap each in waxed paper or colored candy wrappers.
Nutrition Facts :
OLD MOLASSES FOAM CANDY F/ AUNT JOANN
This is my mothers sister my AUNT JOANN...with her husband Chris, they raised 2 wonderful children. Kenneth (Butch) Jensen (ALASKA) and SHIRLEY (Florida)and my 1/2 sister Betty (Illinois).I always enjoyed visiting her .... What a wonderful cook and baker. Here is one of her recipes...we had fun making together...in the early...
Provided by Nancy J. Patrykus
Categories Other Side Dishes
Time 20m
Number Of Ingredients 5
Steps:
- 1. BOIL molasses, sugar, butter and vinegar, until it forms a ball (firm) in cold water, take off heat. add BAKING SODA...( STAND BACK...lol!) And beat with a mixer until light and foamy. Turn out onto a large buttered cookie sheet. Put in refrigerator until hard. Dump out onto waxed paper and break up with a hammer (covered with aluminum!) into smaller pieces. **NOTE: If you dip them into melted chocolate, MOLASSES FOAM becomes.....ANGEL FOOD!!! NOTE: Also called, SEA FOAM, FAIRY FOAM, & SPONGE CANDY !
SPONGE CANDY
This recipe has been in the family of senior editor Randi Danforth for generations. Her great-grandmother bought penny sponge candy to take to the movies in Minnesota. A love for the crunchy sweet led to recipe experiments in the kitchen. Randi recalls watching her mother make this magical confection--the baking soda causes vigorous bubbling. Pack it in jars or airtight tins, and store at room temperature; exposure to moisture and air will soften the candy.
Categories Candy Dessert Christmas Winter Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 4
Steps:
- Line 9-inch square cake pan with 2-inch-high sides with foil, extending foil over sides. Generously butter foil. Combine sugar, corn syrup and vinegar in heavy large deep saucepan. Stir over medium heat until sugar dissolves. Continue cooking without stirring until clip-on candy thermometer registers 300°F, swirling pan occasionally, about 18 minutes. Remove from heat. Immediately add baking soda and stir until well combined (mixture will foam vigorously). Immediately pour mixture into prepared pan. Cool completely.
- Using foil as aid, lift, candy from pan; fold down foil sides. Cut or break candy into large pieces (save any small pieces or shreds to use as a topping for ice cream). (Can be made 1 week ahead. Store airtight at room temperature.)
MOLASSES SPONGE CANDY
Categories Candy Dessert Bake Molasses Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 lb
Number Of Ingredients 6
Steps:
- 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 265°F (hard-ball stage) on a candy thermometer, about 10 minutes. Add molasses (don't stir) and continue to boil undisturbed until syrup registers 295°F (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.
TASTE THIS! SPONGE CANDY!
I love Sponge Candy! Okay, I love all candy and things of a sweet nature!!! :o) But anyway, I was always afraid to make this, I mean, that sponge stuff had to be hard I thought, I had never even looked at a recipe for it. I just don't like to deal with things that are touchy and precise, which I totally assumed sponge candy...
Provided by Wendy Rusch
Categories Chocolate
Number Of Ingredients 9
Steps:
- 1. Butter a 9x13 pan, bottom and sides. Set aside.
- 2. In a heavy saucepan, over medium heat, stir together syrup, molasses, sugar and vinegar. Continue stirring constantly until sugar dissolves and starts to boil. Once mixture comes to a full boil, stop stirring, but continue to cook at medium heat, no stirring, until candy thermometer reaches 300 degrees.
- 3. Remove from heat and stir in 1 Tablespoon of baking soda. Pour into prepared pan, DO NOT spread, it will spread itself. You don't want to deflate it. Allow to cool. Break into desired size pieces.
- 4. Over a double boiler...melt together 2 cups milk chocolate chips, 1 cup semi sweet chips and 2-3 tsp vegetable oil. Dip cooled pieces of sponge in chocolate, place on wax paper to dry.
- 5. *Of course you can use your favorite chocolate combination...that is just my favorite.
OLD FASHIONED MOLASSES CANDY
Make and share this Old Fashioned Molasses Candy recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 1h
Yield 1 1/2 pounds
Number Of Ingredients 6
Steps:
- Butter a jelly roll pan.set aside.
- In a heavy pan, combine sugar,corn syrup and vinegar.
- Cook over low heat till sugar is dissolved, stirring frequently, increase heat to medium.
- cook until candy thermometer reads 245* stirring occasionally.
- Add molasses and remaining butter (2 tbls) and cook, uncovered, until 260*, stirring occasionally --
- Remove from heat and add baking soda, beat well.
- Pour into prepared pan.let stand 5 minutes or cool enough to handle.
- Butter fingers, pull until candy is firm but pliable.
- Color will be light tan.
- When candy is ready for cutting, pull into a 1/2" rope.
- cut in 1" pieces and wrap in waxed paper or colored candy wrappers.
Nutrition Facts : Calories 1692.2, Fat 23.5, SaturatedFat 14.6, Cholesterol 61.1, Sodium 541.7, Carbohydrate 390.2, Sugar 272.4, Protein 0.2
OLD FASHIONED MOLASSES TAFFY
Have an old fashioned taffy pull with this delicious old time recipe. I used to make this 40 years ago when I was 9!
Provided by TeriNewman
Categories Desserts Candy Recipes
Time 40m
Yield 30
Number Of Ingredients 6
Steps:
- Lightly grease a baking sheet. Bring the sugar, molasses, water, and vinegar to a boil in a saucepan over medium heat. Cook and stir until the sugar has reached the hard ball stage, 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
- Remove from the heat, and stir in the butter and baking soda. Pour the mixture onto the prepared baking sheet, and allow to cool until cool enough to handle, 10 to 15 minutes.
- Once cool enough to handle, fold the taffy in half, then pull to double its original length. Continue folding and pulling until the taffy has turned golden brown, and is too stiff to pull anymore. Cut the taffy into bite sized pieces, and wrap in waxed paper. Store in an airtight container.
Nutrition Facts : Calories 90.1 calories, Carbohydrate 21.5 g, Cholesterol 2 mg, Fat 0.8 g, SaturatedFat 0.5 g, Sodium 30.5 mg, Sugar 19.4 g
OLD FASHIONED SPONGE CANDY
Make and share this Old Fashioned Sponge Candy recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 28m
Yield 1/2 pound
Number Of Ingredients 4
Steps:
- line the bottom and sides of a 9x9" square pan -- with aluminum foil -- butter foil and set aside.
- combine sugar, vinegar and corn syrup in a heavy pan --
- stir once over medium heat till sugar dissolves --
- heat until mixture reaches the hard crack stage or 290*-310* on candy thermometer.
- remove from heat, carefully stir in baking soda.mixture will foam quite high --
- pour mixture into prepared pans, set aside at room temperature until firm --
- invert pan to remove candy.
- peel foil off and break candy into small pieces --
- store in an airtight container at room temperature -- .
Nutrition Facts : Calories 3296.5, Sodium 7528.2, Carbohydrate 871.4, Sugar 563.2
More about "molasses sponge candy recipes"
SPONGE CANDY RECIPE | HOW TO MAKE OLD FASHIONED …
From cookiesandcups.com
5/5 (2)Total Time 22 minsCategory CandyCalories 75 per serving
- In a medium heavy-bottomed, tall sided saucepan over medium heat, stir together the corn syrup, brown sugar, and vinegar. Stir frequently, bringing mixture to a boil.
- Once the mixture is boiling, attach a candy thermometer to the side of the saucepan, making sure the tip of the thermometer is in the boiling liquid, but not touching the bottom of the pan.
- Continue to cook on medium without stirring the candy until it reaches 300°F on your candy thermometer.
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