Angel Food Candy Recipe

2 1 4
Angel Food Candy Recipe
Angel Food Candy Recipe photo by Taste of Home
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Angel Food Candy Recipe

Read Reviews
2 1 4
Publisher Photo
Dipped in both white and dark chocolate, this two-toned candy really stands out on the goody tray. A batch is a tasty gift as well.
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. + standing Cook: 45 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. + standing Cook: 45 min. + standing

Ingredients

  • 1-1/2 teaspoons butter, softened
  • 1 cup sugar
  • 1 cup dark corn syrup
  • 1 tablespoon white vinegar
  • 1 tablespoon baking soda
  • 1/2 pound white candy coating, melted
  • 1/2 pound dark chocolate candy coating, melted

Directions

Grease a 13-in. x 9-in. pan with butter; set aside. In a large heavy saucepan, combine the sugar, corn syrup and vinegar. Cook and stir over medium heat until sugar is dissolved. Cook, without stirring, until a candy thermometer reads 290° (soft-crack stage).
Remove from the heat; stir in baking soda. Pour into prepared pan but do not spread; cool. Break into pieces.
Dip each candy halfway into white candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets until set. Dip plain half of candies into dark chocolate coating; allow excess to drip off. Return to waxed paper until set. Store in an airtight container. Yield: 1-1/2 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Angel Food Candy in Country Woman Christmas Annual 1998, p39

Nutritional Facts

2 ounce-weight: 343 calories, 11g fat (10g saturated fat), 1mg cholesterol, 360mg sodium, 64g carbohydrate (51g sugars, 0 fiber), 0 protein.

  • 1-1/2 teaspoons butter, softened
  • 1 cup sugar
  • 1 cup dark corn syrup
  • 1 tablespoon white vinegar
  • 1 tablespoon baking soda
  • 1/2 pound white candy coating, melted
  • 1/2 pound dark chocolate candy coating, melted
  1. Grease a 13-in. x 9-in. pan with butter; set aside. In a large heavy saucepan, combine the sugar, corn syrup and vinegar. Cook and stir over medium heat until sugar is dissolved. Cook, without stirring, until a candy thermometer reads 290° (soft-crack stage).
  2. Remove from the heat; stir in baking soda. Pour into prepared pan but do not spread; cool. Break into pieces.
  3. Dip each candy halfway into white candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets until set. Dip plain half of candies into dark chocolate coating; allow excess to drip off. Return to waxed paper until set. Store in an airtight container. Yield: 1-1/2 pounds.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Angel Food Candy in Country Woman Christmas Annual 1998, p39

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dthoma72 User ID: 4561325 85535
Reviewed Dec. 5, 2010

"After making this and getting a dense chewy candy, I did more searching and found most recipes go to the hard crack stage."

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