Sometimes, I like to mix things up a bit. This Ginger Molasses Sponge Toffee puts the flavours of gingersnap cookies into an airy, bubbly candy form!
Course: Dessert, Snack
Servings: 121 - 9x13 pan of toffee
Author: Marie Porter
9 x 13 Baking Dish
2 ½cupsgranulated sugar
Prepare a 9″ x 13″ cake pan with nonstick spray, or a light coating of vegetable oil or shortening. Set aside.
In a large saucepan, stir together sugar, molasses, and water. Attach a candy thermometer to the pan, making sure that it does not touch the bottom of the pan.
Bring mixture to a boil, and allow to cook until temperature reaches 300 degrees F (hard crack stage). From the time mixture starts boiling to the time it reaches 300F, do not stir.
Once mixture reaches 300F, remove from heat.
Add baking soda, spices, and vanilla, beating to incorporate. The mixture will start foaming quite a bit when you add the baking soda (chemical reaction!), so using a LONG wooden spoon is a good idea. The sugar will be very hot, and will burn if you get any on your hand as you stir. Be very careful and work FAST.
Dump foaming mixture into greased cake pan, spreading it out as evenly as possible. Allow it to cool completely.
Once toffee is cooled all the way through, remove from pan and snap into chunks / nuggets and serve.
Be sure to store toffee in an airtight container – the sugar will attract water from the air, and the toffee can go soggy.
While you definitely want the baking soda to be fully mixed in, know that how much you beat it affects the final texture. If you beat it a lot, the air bubbles will be smaller than if you don't.
If you like big, airy toffee, beat it the minimum possible, and GENTLY pour it into the pan. DO NOT disturb it - it will keep rising and developing big bubbles.