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Angel Food Candy
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1 cup sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
1 pound chocolate almond bark, melted
In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over medium heat,
stirring constantly, until sugar dissolves. Cook without stirring until the
temperature reaches 300° (hard crack stage) on a candy thermometer. Do not
overcook. Remove from the heat and quickly stir in baking soda. Pour into a
buttered 13-in. x 9-in. baking pan. Do not spread candy; mixture will not fill
pan. When cool, break into bite-size pieces. Dip into melted chocolate; place on
waxed paper until the chocolate is firm. Store candy tightly covered.
Yield: 1-1/2 pounds.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |