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Molasses Sponge Candy

20 oz Sugar
12 oz 42 DE Corn Syrup
5 oz Water
4 oz Molasses
1 tsp Unflavored Gelatin Powder, 225 bloom
1 tbsp Water
2 tbsp Baking Soda
2 tbsp Fondant Sugar
Peter’s Ultra Milk Chocolate

Line a 10 x 10-inch container with oiled aluminum foil (coconut oil is good for this). Place first 4 ingredients (sugar, corn syrup, water & molasses) in a 5 quart or larger pot. In a small bowl add 1 tsp gelatin to 1 tbsp water and allow to bloom. Sift the baking soda and fondant sugar together and set aside. Bring first 4 ingredients to a boil, clip on candy thermometer, and cook until 300⁰F is reached. Remove from heat and allow to cool to 275⁰F. In the meantime, cut gelatin into small pieces and mix into batch when 275⁰F is reached. Reheat batch to 280⁰F. Sprinkle in baking soda mixture and whisk vigorously and completely for at least 30 seconds. Batch will expand and rise. Quickly pour into prepared container, batch should come out in a big blob. Do not touch or spread the mixture, let it settle into the pan and it will finish expanding. Allow to cool completely in a low humidity room. Using a sharp serrated knife or a saw, cut solid sponge into squares (this is messy and creates dust). Sponge will be dense on the outside edges; some confectioners to not use the dense edges. Room must be less than 35% relative humidity or the sponge can become soggy. Immediately enrobe in Ultra Milk Chocolate.

Yield: Approx. 300 Confections