This is a unique take on an earlier recipe I posted, Sponge Toffee. While traditional sponge toffee was always a favorite as a kid, I developed this recipe to satisfy my more mature tastes as an adult.
This Ginger Molasses Sponge Toffee was inspired by one of my favorite goodies, my grandmother’s ginger-molasses cookies.
Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!
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.
Marie is an award winning cake artist, cookbook author, and spandex costumer based in Hamilton, Ontario, Canada. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. She followed those up with 4 other cookbooks: "Beyond Flour", "Beyond Flour 2", "Hedonistic Hops", and "More Than Poutine". She is currently working on her 7th - and final - cookbook, "Maize Craze".
Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir", as well as 6 sewing manuals - the "Spandex Simplified" series.