Grenadian Molasses Kiss
The Grenadian Molasses Kiss is a traditional candy from the Spice Isle, famously known for its rich and bold flavors. This sweet treat has historical roots dating back to the days when molasses was a staple in Caribbean kitchens. Made from sugarcane, molasses is the star ingredient in this delightful confection.
History of the Grenadian Molasses Kiss
Grenada, renowned for its nutmeg and spices, offers a unique culinary culture. The invention of the Molasses Kiss is inspired by the abundance of local molasses, combined with local spices, creating a chewy, spicy-sweet candy. Traditionally, it was made during the festive seasons and other celebratory occasions, embodying the warmth and hospitality of Grenadian traditions.
Ingredients
- Molasses - 1 cup
- Brown Sugar - 2 cups
- Baking Soda - 1 teaspoon
- Grated Ginger - 1 tablespoon
- Coconut (shredded) - 1 cup
- Nutmeg (ground) - 1 teaspoon
- Water - 1/4 cup
Preparation
Before starting, ensure that all your ingredients are measured and ready for use. This recipe requires precise timing especially while cooking sugar. In this section, we'll carefully prepare our mold and assemble all necessary tools to ensure smooth candy-making.
Instructive Steps:
Prepare a baking sheet by lining it with parchment paper. Using a little bit of the coconut, lightly grease the paper to prevent sticking.
Grate fresh ginger and set it aside, ensuring it is fine enough to infuse the syrup with a gentle heat.
Measure exact amounts of molasses, grated ginger, nutmeg, and water in separate bowls, ready for use.
Cooking Process
Now for the exciting part! Cooking this candy requires patience and precision. Let’s walk through the step-by-step process to ensure the perfect Grenadian Molasses Kiss.
In a medium-sized saucepan, combine molasses, brown sugar, and water over medium heat. Stir constantly until the sugar is completely dissolved.
Once the mixture begins to bubble, add the grated ginger. Allow the mixture to come to a boil, stirring frequently to prevent it from burning.
Reduce the heat slightly to maintain a steady simmer. Let the mixture boil for about 20-30 minutes. You may want to set a timer for this.
Watch as the syrup thickens. You are aiming for a soft crack stage, or about 270°F (135°C), which can be checked with a candy thermometer.
Once reached, stir in the baking soda, causing the mixture to foam slightly. This reaction adds lightness to the candy.
Immediately add the shredded coconut and nutmeg, stirring them in completely.
Quickly transfer the mixture onto the prepared baking sheet, spreading it evenly. Use a buttered spatula or spoon to smoothen the top.
Allow the candy to cool completely at room temperature before cutting into bite-sized pieces.
Serving Suggestions
The Grenadian Molasses Kiss is best enjoyed fresh. This candy stores well in an airtight container and can be savored alongside afternoon tea or as a dessert. The spicy nuances of ginger and nutmeg pair beautifully with the caramelized sweetness, making it an exquisite gift or festive treat.