molasses sponge candy

* recipe is from 'gourmet' april 2002

ingredients:

1/3 cup water
1 1/2 cups granulated sugar
3 tablespoons unsalted butter, plus more to butter pan
1/4 teaspoon cream of tartar
1/2 cup mild molasses
2 1/2 teaspoons baking soda

directions:
1. Line the bottom and sides of a 13- by 9-inch baking pan with foil, then butter foil. Set aside.

2. Bring water, sugar, 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 12 minutes.

3. Add molasses (don't stir) and continue to boil undisturbed until syrup registers 295°F (hard-crack stage), 6 to 7 minutes. Remove pan from heat and sift baking soda over syrup, then whisk to incorporate. (Use caution: mixture will bubble vigorously.)

4. Immediately pour syrup into lined baking pan and cool completely. Lift candy in foil from pan, then discard foil and break candy into pieces.

notes: