Taste of Home
Angel Food Christmas Candy
TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 1-1/2 pounds (12 servings).
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
Ingredients
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1 cup sugar
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1 cup dark corn syrup
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1 tablespoon white vinegar
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1 tablespoon baking soda
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1 pound milk chocolate candy coating, melted
Directions
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1.
Butter a 13x-9-in. metal baking pan; set aside. In a heavy saucepan, combine the sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, just until sugar dissolves. Cook without stirring until the temperature reaches 300° (hard-crack stage) on a candy thermometer. Do not overcook.
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2.
Remove from the heat and quickly stir in baking soda. Pour into prepared pan. Do not spread candy; mixture will not fill pan.
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3.
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.
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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