MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Molasses Sponge Candy
 Categories: Candy, Desserts, Snacks
      Yield: 1 Pound
 
  1 1/2 c  Sugar
    1/3 c  Water
      3 tb Unsalted butter
    1/4 ts Cream of tartar
    1/2 c  Mild molasses
  2 1/2 ts Baking soda
 
  Line bottom and sides of a 13x9" baking pan with foil, then butter
  foil.
  
  Bring sugar, water, butter, and cream of tartar to a boil in a deep
  3 qt 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/130°C (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.
  
  Note:

  Candy keeps, layered between wax paper in an airtight container,
  1 month.
  
  Recipe by Ruth Cousineau
  
  Recipe FROM: Gourmet Magazine, Apr 2002
  
  Formatted by: Dave Drum, Dec 13, 2008
  
  Uncle Dirty Dave's Archives
 
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