Angel Food Candy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
1 cup granulated sugar1 cup dark corn syrup2 tsp vinegar2 tsp baking soda1 cup semi-sweet chocolate chips
Pre-heat oven to 250*F. Generously butter a FLEXIBLE 9x13" baking dish and set aside - make sure the dish is placed close to your stove top. If you don't have a flexible pan this candy is going to be a nightmare to get out.
1) In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring constantly until sugar dissolves and mixture starts to boil.
2) Continue to heat, without stirring, to hard-ball stage (between 250-300*F depending on what sea level your at). Hard ball stage is when a small amount of syrup dropped in cold water turns instantly hard and brittle. Immediately remove panfrom heat.
3) VERY QUICKLY whisk in baking soda - just dump it in and whisk the begeezus out of your mixture - you may only have about 10 seconds. Pour the foaming mixture into your prepared baking pan, do not spread!
***At this point one of 2 things will happen. Scenario 1 is that your mixture will foam up in about 10 seconds flat and fill the entire pan. If it does this, GREAT! Leave it alone and let it cool - and turn your oven off, you won't need it - and continue to Step 5. Scenario 2 is that your mixture is not foaming to this degree in which case follow Step 4.
4) Immediately place your pan in preheated oven and bake for 10 minutes. Turn the stove off at this point but leave the pan in for another 10 minutes. Candy should puff up and fill your pan.
5) Allow candy to cool completely. Break cooled candy up into bite-sized pieces. I find that if you can pop it out of your pan and place it on a cutting board, stabbing it with a butter knief and applying a little pressure makes breaking it up a piece of cake.
6) Melt chocolate in the microwave, a double boiler, or in a saucepan oiver medium heat stirring constantly until smooth, whatever works best for you. Lay out a sheet of waxed paper. Dip half of each piece of candy in chocolate (coat generously) and place on waxed paper to set.
Store at room temp in a tightly sealed container.
Serving Size: Makes about 30 pieces
1) In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring constantly until sugar dissolves and mixture starts to boil.
2) Continue to heat, without stirring, to hard-ball stage (between 250-300*F depending on what sea level your at). Hard ball stage is when a small amount of syrup dropped in cold water turns instantly hard and brittle. Immediately remove panfrom heat.
3) VERY QUICKLY whisk in baking soda - just dump it in and whisk the begeezus out of your mixture - you may only have about 10 seconds. Pour the foaming mixture into your prepared baking pan, do not spread!
***At this point one of 2 things will happen. Scenario 1 is that your mixture will foam up in about 10 seconds flat and fill the entire pan. If it does this, GREAT! Leave it alone and let it cool - and turn your oven off, you won't need it - and continue to Step 5. Scenario 2 is that your mixture is not foaming to this degree in which case follow Step 4.
4) Immediately place your pan in preheated oven and bake for 10 minutes. Turn the stove off at this point but leave the pan in for another 10 minutes. Candy should puff up and fill your pan.
5) Allow candy to cool completely. Break cooled candy up into bite-sized pieces. I find that if you can pop it out of your pan and place it on a cutting board, stabbing it with a butter knief and applying a little pressure makes breaking it up a piece of cake.
6) Melt chocolate in the microwave, a double boiler, or in a saucepan oiver medium heat stirring constantly until smooth, whatever works best for you. Lay out a sheet of waxed paper. Dip half of each piece of candy in chocolate (coat generously) and place on waxed paper to set.
Store at room temp in a tightly sealed container.
Serving Size: Makes about 30 pieces
Nutritional Info Amount Per Serving
- Calories: 94.0
- Total Fat: 2.4 g
- Cholesterol: 2.7 mg
- Sodium: 101.3 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 0.5 g
- Protein: 0.5 g
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