Angel Food Candy

SUBMITTED BY: Debbie PHOTO BY: A. Taylor

"Sugar and dark corn syrup are cooked with vinegar and tempered with baking soda to make a crunchy candy that gets covered in a chocolate coating."

PREP TIME	20 Min
COOK TIME	30 Min
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 1.5 pounds

USMETRIC

About scaling and conversions

INGREDIENTS

1 cup white sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
1 pound chocolate confectioners' coating

READ REVIEWS (27)

DIRECTIONS

Butter a 9x13 inch baking dish.
In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. Mixture will not fill pan. Allow to cool completely.
In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 25, 2004 by SARA D

This is a really easy recipe. For one who had never made candy or used a candy thermometer until this recipe, I found it very easy. I would also like to stress not to spread the candy once you have placed it in the pan. Makes more than it seems like it is going to.

19 users found this review helpful

Reviewed on Jan. 25, 2004 by SISSI808

I don't know how it was supposed to turn out, exactly, but it wasn't what I had envisioned. It was too big for my dish and ended up touching the sides, which made it extremely hard to remove from it. I didn't even bother adding the chocolate coating. Perhaps some of these things are my fault (I've never been an excellent candymaker) but I didn't like the recipe anyhow.

15 users found this review helpful