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 !
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
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.
SPONGE CANDY
Sponge Candy is a very light and crunchy confection that has a melt-in-your mouth texture, with a taste of molasses. Depending on where you are it has lots of different names. For example, it's also called honeycomb candy, sponge toffee, seafoam candy, hokey pokey, and fairy food candy. Sometimes sponge candy is served covered in chocolate. At other times, it served plain. However it's served, Sponge Candy is a simple to make treat that will definitely satisfy your sweet tooth!
Provided by Chula King
Categories Candy
Time 15m
Number Of Ingredients 3
Steps:
- Line large baking sheet with silicon mat or parchment paper. Set aside.
- Combine corn syrup and brown sugar in a large saucepan. Bring to a boil over medium, without stirring.
- Continue boiling over medium heat until mixture reaches 300° F, about 10 minutes.
- Remove from heat. Add baking soda. Quickly stir with silicon spatula until well incorporated, no more than 5 seconds.
- Quickly pour ingredients on prepared baking sheet.
- Let cool completely. Break into pieces.
- Store in air tight container.
- Yield: 4 to 6 servings.
Nutrition Facts : Calories 150 kcal, Carbohydrate 39 g, Sodium 113 mg, Sugar 39 g, ServingSize 1 serving
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 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
SPONGE CANDY
We call this old-fashioned candy Sponge Candy, but it's also known as Sea Foam, Honeycomb candy , Angel Food Candy or Hokey-Pokey to name a few!
Provided by Shelly
Categories Candy
Time 22m
Number Of Ingredients 5
Steps:
- Line a 9×9 baking dish with parchment paper and set aside.
- 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.
- Remove the pan from the heat and stir in the baking soda. Mixture will bubble up creating the bubbles and texture in the candy. Mix only until the baking soda is evenly combined, careful not to over-stir as this will deflate the bubbles.
- Pour the mixture into the prepared pan as evenly as you can. Tilt the pan around to help the candy spread, but don't hit the pan or use a spatula to spread, as this will deflate the bubbles. It's ok if it's not perfectly even.
- Sprinkle with flaked sea salt if desired, and allow the candy to cool in the pan for at least an hour.
- Remove candy from the pan using the parchment paper to lift it out and break the candy into pieces using a mallet or a knife. I don't worry too much about the pieces being perfectly shaped.
Nutrition Facts : ServingSize 1 piece, Calories 75 calories, Sugar 19.8 g, Sodium 213.2 mg, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 19.9 g, Fiber 0 g, Protein 0 g, Cholesterol 0 mg
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.
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CRUNCHY SPONGE CANDY (CHOCOLATE COVERED) - CHEF TARIQ
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Category DessertCalories 35 per servingTotal Time 15 mins
- Prepare a 9x13 pan by putting parchment paper on the bottom. Line the pan with foil. Allow the foil to come up the side of the pan to act as handles once the candy has cooled.
- Mix sugar, corn syrup, and white vinegar in a saucepan and heat over medium heat until the sugar has dissolved.
- Without stirring continue to heat until temperature reaches 300ºF (150ºC) on a candy thermometer.
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4.3/5 (16)Category CandyCuisine AmericaTotal Time 20 mins
- Butter two glass pie pans and set aside. You will need a candy thermometer. In a 3 qt. heavy bottom saucepan, stir together the molasses, sugar, butter, and vinegar.
- Bring to a boil over medium-high heat, stirring just until the mixture comes to a boil. Clip a candy thermometer on the side, make sure it doesn’t touch the bottom of the pan. Without stirring, boil over medium heat until the syrup reaches 265 degrees.
- Pour the molasses candy mixture into your two prepared pie pans, dividing it evenly between the two.
GINGER MOLASSES SPONGE TOFFEE - CELEBRATION GENERATION
From celebrationgeneration.com
5/5 (1)Total Time 1 hr 25 minsCategory Dessert, SnackCalories 219 per serving
- Prepare a 9″ x 13″ cake pan with nonstick spray, or a light coating of vegetable oil or shortening. Set aside.
- In a large saucepan, stir together sugar, molasses, and water. Attach a candy thermometer to the pan, making sure that it does not touch the bottom of the pan.
- Bring mixture to a boil, and allow to cook until temperature reaches 300 degrees F (hard crack stage). From the time mixture starts boiling to the time it reaches 300F, do not stir.
SPONGE CANDY - WYSE GUIDE
From wyseguide.com
Ratings 17Calories 29 per servingCategory Candy
- Prepare the pan that will be needed at the end to pour the candy into. Grease a 9x13 or jelly roll pan generously (a jelly roll pan will produce a flatter candy and a 9x13 will produce thicker).
- Bring sugar, corn syrup, molasses, and vinegar to a boil in a heavy-bottomed large saucepan (at least a 4 quart). Continue to boil, stirring constantly until a candy thermometer registers hard crack or 300°F.
- Once at a hard crack, remove from heat and stir in one tablespoon baking soda until completely incorporated. The mixture will foam up and bubble. This is why a large saucepan is needed.
- Pour into prepared pan and let cool completely, 4-6 hours. Do not spread or touch the candy once poured into the pan. You want the air and light texture to stay intact.
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