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


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


  • 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.
  • 2. Remove from the heat and quickly stir in baking soda. Pour into prepared pan. Do not spread candy; mixture will not fill pan.
  • 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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