Molasses Sponge Candy

1. 1

   Line bottom and sides of a 13- by 9-inch baking pan with foil, then butter foil.

2. 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.

3. 3

   Boil without stirring until syrup registers 265F (hard-ball stage) on a candy thermometer, about 10 minutes.

4. 4

   Add molasses (don't stir) and continue to boil undisturbed until syrup registers 295F (hard-crack stage), 4 to 5 minutes.

5. 5

   Remove pan from heat and sift baking soda over syrup, then whisk to incorporate.

6. 6

   (Use caution: mixture will bubble vigorously.)

7. 7

   Immediately pour syrup into lined baking pan and cool completely.

8. 8

   Lift candy in foil from pan, then discard foil and break candy into pieces.

No additional tips available.