The only issue I had with this recipe wasn't really with the recipe. You should note, REMOVE IMMEDIATELY from heat when the desired temp is reached...otherwise, it tastes a little burned.

This recipe was exactly what I was looking for. My brother and I used to fight over the angel food candy every Christmas. It was a favorite of both of ours. After I made this, I couldn't wait for him to try some. Well, as I thought, he couldn't keep his hands off of it. When I told him that I made it, he wouldn't believe me. I actually had to show him the recipe in order to convince him that it wasn't store bought. Here are a few things that you might like to know about this recipe. First of all be sure to use all of the baking powder, stir it in quickly and then pour it into the buttered pan. Make sure you just pour it into your pan, do not spread it around. This recipe is great, but if you want the candy even lighter, be sure to butter the pan all the way up the sides and then put the candy into the oven at 200 to 250 degrees right after you pour it into the pan for ten minutes and then decrease the temperature to 170 degrees for another ten minutes. The candy will puff up and fill the entire pan. It is a good idea to use a metal pan or one of those flexible pans. This makes it easier to get the candy out when it cools. Thanks Debbie, for sharing this recipe with us.

I have been making this for a long time and I always use silicon bakeware that way it is much easier to get out! I also use trader Joes's pound plus milk chocolate!! Works great!

Followed the exact directions and this turned out perfectly. Just remember, when you pour it into the pan, don't stir it or mess with it - it will make it less airy. Thanks for the recipe.

Fantastic recipe! I have been wanting a recipe for Angel Food Candy for years. Growing up in the midwest this was one of my favorite holiday treats and for the past few years my sister has been shipping it me because you cannot buy it in Florida. Now I can make my own that tastes EXACTLY like the childhood treat I always had. Defintely a simple and wonderful recipe. I used Ghirardelli dark chocolate chips to dip it in. Delicious!

I can taste the soda, I think one (1) T is too much. The candy has a very lovely texture and color but I just cant get past the taste of the soda.

For what's it worth, I thought the recipe was quite easy to do. It was crunchy and tasted good, too! (By the way, I used apple cider vinegar because I didn't have the normal stuff. It smell weird cooking but the final product was fine.) This recipe is my first attempt at candy making so I think this recipe is fairly straight forward. Just be sure to premeasure everything and make sure the pan is greased before you start. A candy thermometer is very helpful to have. With an electric range, keep an eye for any parts that's cooking to fast. (When amber goes reddish, that means the syrup is starting to burn.) I found that once the temperature hits 300, pull the pot off the heat because the temp will still go up a bit before it starts to cool. Overall, thanks for the great recipe!

The absolute BEST BEST candy!!! JUST like I remember from when I was a kid! I made a batch for a friend for a Christmas gift, & she had never heard of it OR tried it before, & devoured the entire batch in TWO days!!! She is RAVING about it!!!

Very good recipe. When you buy it at a candy store it is called seafoam or honeycomb. it just melts in your mouth!

Very quick and easy to make. Tastes just like the old fashioned Angel Food Candy my husband grew up eating at Christmas time, he said. I used real chocolate (3 cups of semi-sweet chocolate chips) and 1/4 cup of vegetable shortening to make my own chocolate coating (heated it in microwave). Then set the candy in the refrigerator to set up faster.

This is exactley what we used to call "hot air candy." It's a very traditional Upper Peninsula Christmas candy

I would actually prefer to rate this recipe at 2 stars, but feel that I should give the benefit of the doubt since I have never tried this candy before. I thought the candy would be more light and airy. Instead it was quite hard and difficult to chew. The flavor was bland. Thank you anyway Debbie.

This is JUST LIKE I remember it growing up!! It was amazingly easy to make and a big hit!!

This is great! I have tried a lot of different reipes, and this one is a good one. For the person who said it smells like campfire marshmallows burning; you are probably cooking it on too high heat. I used to burn mine all the time, because I was in a hurry to get it up to the required temperature on the candy thermometer. I have learned to cook it slower, and it turns out every time. I also use light corn syrup, and it tastes good.

This recipe is lots of fun! Feels like a science experiment when you add the baking soda and it grows three times the size within seconds! Husband doesn't like the dark syrup taste, so I tried light corn syrup. Still tastes like campfire marshmallows (which I like, he doesn't) so I must be burning something even though I can't see it. I dipped them 1/2 way in chocolate and different holiday sprinkles.

This was a lot easier to make then I expected it to be - the key is YES! Following the recipe exactly. I wouldn't do it without a candy thermometre. An excellent and I think unique taste when compared with many things we make in the home.

I remember eating this candy during the holidays when I was a child (30+ years ago!). I haven't seen it to buy for a long time, so had to try out the recipe. It was just as I remembered. It was easy to make, although mine easily filled the pan. I also prefer using semi-sweet chocolate to coat instead of the other coating.

this recipe was too hard to make, even for my father, who is a chef. and also, it didnt come out very well. i dont recomend making this, no offense to the person who put it on the website. :)

I'm not a fan of angel food candy. I made this for my husband one Christmas after I found out how much it costs to buy it. He was crazy for it and let all his friends know that I make the best angel food candy. Now I have requests for it every year.

This is the exact recipe my great-grandmother passed down. If made properly, it is the most wonderful candy!