Molasses Sponge Candy

Old-fashioned, turn of the (last) century candy...

Ingredients:

1 1/2 cups sugar

1/3 cup water

3 tablespoons unsalted butter

1/4 teaspoon cream of tartar

1/2 cup mild molasses

2 1/2 teaspoons baking soda

Step 1
Line bottom and sides of a 13- by 9-inch baking pan with foil, then butter foil.
Step 2
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.)
Step 3
Immediately pour syrup into lined baking pan and cool completely. Lift candy in foil from pan, then discard foil and break candy into pieces. (To make breaking easier, score the cooling candy with a pizza cutter.)

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