Molasses candy is an old-fashioned dessert made with molasses, butter, corn syrup, sugar, and baking soda. It requires a candy thermometer and careful attention to temperature. It can be made into hard candy, bars, or kisses, and can be pulled or poured into a pan to cool.
Molasses candy is a candy made from molasses. Usually considered an old-fashioned dessert, treacle candy recipes are most often found in classic cookbooks, but modern recipes are available as well. Usually a hard candy, it can also be made into bars or kisses. Some modern recipes produce more spongy treats.
Other than molasses, this candy is typically made with butter and corn syrup. Usually sugar and baking soda are also included. Apple cider vinegar, honey, or cream of tartar might also be added. Soft molasses and unsalted butter are used for the sponge cakes instead of the hard candy alternatives. Real butter, both salted and unsalted, should always be used with treacle candies.
To make these sweet treats, you need a candy thermometer. When making hard candies, in particular, cooking times are determined by the temperature of the heated ingredients. Depending on the recipe and the exact type of treat, the ingredients can reach temperatures between 118-145°C (245-145°F), so extreme care must be taken not to directly touch the mixture while cooking.
Sugar, corn syrup, and vinegar or cream of tartar are often combined in a pan and heated. The mixture is stirred until it reaches a certain temperature. Then the molasses and butter are added and cooked until another given temperature is reached. The baking soda is included after the candy mixture is removed from the heat. It is usually sifted over the syrupy mixture and then blended to combine.
Some recipes may suggest adding all ingredients at once. This is usually true for recipes that use a sweetening agent that doesn’t need to be dissolved, such as honey instead of sugar. Since no new ingredients are added once it reaches a certain temperature, the syrup will only need to reach one temperature before it’s completely done.
The candy can be pulled after it cools enough to handle or poured into a buttered pan and allowed to cool completely. If it is pulled, fingers or hands should be coated in butter or flour before working with the candy to prevent sticking. After the treacle is pulled into strings, it can be cut into pieces. Otherwise, it may be broken or cut after cooling. Once cut, the pieces can be wrapped in candy wrappers or wax paper.
Pulling the candy must be done quickly, while still pliable. Candy makers should always wait until they are cool enough to handle, or they could easily burn their fingers or hands. The finished treacle candies are usually light brown in color.
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