Two-toned Angel Food Candy Recipe
This recipe is truly divine! For an extra-fresh presentation, make the candy ahead of time and dip it the day it’s needed.
- 1 teaspoon butter
- 1 cup packed brown sugar
- 1 cup dark corn syrup
- 3 teaspoons baking soda
- 1 pound milk chocolate candy coating, coarsely chopped
- 1. Line a 13-in. x 9-in. baking pan with foil and grease the foil with butter; set aside. In a large heavy saucepan, combine brown sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).
- 2. Remove from the heat; stir in baking soda. Immediately pour into prepared pan. Do not spread candy. Cool.
- 3. Using foil, lift candy out of pan. Gently peel off foil; break candy into pieces. In a microwave, melt candy coating; stir until smooth. Dip candies in coating, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. Yield: 1-1/2 pounds.
1 ounce equals 174 calories, 6 g fat (5 g saturated fat), trace cholesterol, 183 mg sodium, 32 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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