Molasses is poured from a spoon.
Molasses candy is any candy made with molasses. Typically thought of as old-fashioned candies, molasses candy recipes are most often found in classic cookbooks, but modern recipes are also available. Usually a hard candy, it can also be made into bars or kisses. Some modern recipes produce fluffier treats.
In addition to molasses, this candy is often made with butter and corn syrup. Sugar and baking soda are also commonly included. You can also add cider vinegar, honey or cream of tartar. For fluffy candies, soft molasses and unsalted butter are used instead of the hard candy alternatives. Real butter, salted or unsalted, should always be used with molasses candy.
Some molasses candy recipes include honey as an ingredient.
To make these treats, you need a candy thermometer. When making hard candy, in particular, cooking times are determined by the temperature of the heated ingredients. Depending on the recipe and the exact type of treatment, the ingredients can reach between 245 and 295 °F (118 and 146 °C), so extreme care must be taken not to touch the mixture directly during cooking.
A candy thermometer is needed when making molasses candy.
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. The molasses and butter are then added and cooked until it reaches another set temperature. The baking soda is added after the candy mix is removed from the heat. It is usually sifted over the syrupy mixture, then whisked to combine.
Some recipes may suggest adding all the ingredients at once. This is often true for recipes that use a sweetening agent that does not need to be dissolved, for example honey instead of sugar. Since no new ingredients are added after reaching a certain temperature, the syrup only needs to reach a single temperature before it is fully ready.
The candies can be taken out once cool enough to handle or poured into a buttered baking dish and allowed to cool completely. If pulled, fingers or hands should be coated with butter or flour before working with the fudge to prevent sticking. Once the molasses candy has been stretched into strings, it can be cut into pieces. Otherwise, it may break or cut after cooling down. Once cut, the pieces can be wrapped in candy wrappers or wax paper.
Pulling the candy should be done quickly, while it is still flexible. Candy makers should always wait until it is cool enough to handle, or they can easily burn their fingers or hands. The finished molasses fudge is usually tan in color.