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Angel Food Christmas Candy

It was my dad who inspired me to first try making this candy. He remembered it from when he was a boy. The ultimate compliment was when he told me my version tasted even better! My husband is a driver with a parcel service, so he works long hours around the holidays—which gives me time to make treats! —Shelly Matthys, New Richmond, Wisconsin
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    1-1/2 pounds (12 servings)


  • 1 cup sugar
  • 1 cup dark corn syrup
  • 1 tablespoon white vinegar
  • 1 tablespoon baking soda
  • 1 pound milk chocolate candy coating, melted


  • In a heavy saucepan, combine the 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 13x9-in. pan. Do not spread candy; mixture will not fill pan.
  • When mixture is cool, break into bite-sized pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store candy in an airtight container.
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.
Nutrition Facts
2 ounces: 337 calories, 11g fat (10g saturated fat), 0 cholesterol, 356mg sodium, 63g carbohydrate (61g sugars, 1g fiber), 1g protein.

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  • kneeddough
    Jan 29, 2021

    I'm doing something wrong and would like help. I've made this twice now and both times I've ended up with tiny clumps of undissolved baking soda in the candy making it inedible. I made a different version of this candy that did not have vinegar, so it wasn't as fluffy and light, but I did not have a problem with the clumps of baking soda. Following this recipe, I add it right at the end, so what am I doing wrong?

  • Sydney
    Dec 20, 2020

    I’ve made this twice now, unsuccessfully. The first time, I followed the instructions perfectly, and the candy was rock hard and inedible. The second time, I added the baking soda at 290 degrees because I assumed the temp increased in the few seconds it remains in the hot pan after it reached 300 the time before. In this second time, the candy was a little less rock hard but still a teeth killer and nothing I’d ever eat. I don’t know why this recipe isn’t working for me but won’t be trying it again.

  • pung
    Dec 12, 2020

    Haven't made this yet, but I sure will. When I read that your 2 year old wanted to help, it made me smile and remember when my kids wanted to help. What I did, and this taught them fractions, motor skills and not to get upset when they messed up, was to put their chair near the sink, put a measuring cup in the sink and asked them for a 1/3, 1/2 or whatever, cup of water. Of course they would spill, but it was only water, and it went right down the drain, so no bit deal. I poured the water into a glass and drank it when they weren't looking :) Also, when they got older, and this is good for the older folks, too, I let them use the hand mixer. The bowl went into the sink and they didn't have to hold their arms up to use the mixer, they were standing over it. This works so well for the older folks, too, who have trouble with their arms. They can rest their elbows on the edge of the sink and, if they make a mess, well, it's in the sink :) Anyway, can hardly wait to try this recipe!

  • MarthaMyDear6
    Dec 9, 2020

    My mistake of not cooking long enough made the candy not harden up like it should - so it’s very chewy. But - wow! SOoooo delicious!! Like a really good caramel taffy. This recipe is a keeper in my book. I poured it onto some pecans and covered in chocolate chips and spread them once melted. Whether brittle or chewy, so gooood! I don’t see an author’s name, but thanks for a wonderful recipe.

  • lynnwright
    Dec 19, 2019

    Without the chocolate this is good ol' sponge toffee. I'd forgotten all about it until I saw this recipe. I used to make it with my sisters when I was young. The last time I made it was over 50 years ago. Now I'll make it for my children and grandchildren. Dipping the pieces in chocolate puts it over the top! I think it has to be kept in a tightly sealed container so it's out of sight until it goes out with goodies for guests.... otherwise the guests might not get any.! Thanks for sharing.

  • Pamela
    Dec 12, 2019

    Does this taste like a Clark Bar?

  • Jill
    Dec 12, 2019 for those with out a thermometer. i also use this method

  • Victoria
    Aug 29, 2019

    Love it

    Apr 21, 2019

    If I don’t have a thermometer, roughly how many minutes should it be cooked to reach the hard crack stage?

  • shannondobos
    Dec 30, 2018

    I didn’t realize making this candy was so easy! This was definitely the fave of all the holiday goodies I made this year. This will be added to my usual rotation of treats!