Chocolate Angel Food Candy Recipe

Chocolate Angel Food Candy Recipe
Chocolate Angel Food Candy Recipe photo by Taste of Home
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Chocolate Angel Food Candy Recipe

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If you love Angel Food Cake, you are going to love this candy. The taste is irresitable.—Geralyn Emmerich, Hubertus, Wisconsin
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min. + cooling

Ingredients

  • 1 teaspoon butter
  • 1 cup sugar
  • 1 cup dark corn syrup
  • 1 tablespoon white vinegar
  • 1 tablespoon baking soda
  • 1/2 pound dark chocolate candy coating, coarsely chopped
  • 1 teaspoon shortening, divided
  • 1/2 pound milk chocolate candy coating, coarsely chopped

Directions

Line a 9-in. square pan with foil and grease foil with butter; set aside. In a large heavy saucepan, combine sugar, corn syrup and vinegar. 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).
Remove from heat; stir in baking soda. Immediately pour into prepared pan. Do not spread candy. Cool, then using foil, lift candy out of pan. Gently peel off foil; break candy into pieces.
In a microwave, melt dark chocolate coating and 1/2 teaspoon shortening; stir until smooth. Dip half the candies in the melted dark chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until set. Repeat with milk chocolate coating and remaining shortening and candies. Store in an airtight container. Yield: about 1-1/4 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 2009, p71

Nutritional Facts

2 ounce-weight: 413 calories, 14g fat (12g saturated fat), 1mg cholesterol, 431mg sodium, 76g carbohydrate (57g sugars, 1g fiber), 1g protein.

  • 1 teaspoon butter
  • 1 cup sugar
  • 1 cup dark corn syrup
  • 1 tablespoon white vinegar
  • 1 tablespoon baking soda
  • 1/2 pound dark chocolate candy coating, coarsely chopped
  • 1 teaspoon shortening, divided
  • 1/2 pound milk chocolate candy coating, coarsely chopped
  1. Line a 9-in. square pan with foil and grease foil with butter; set aside. In a large heavy saucepan, combine sugar, corn syrup and vinegar. 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 heat; stir in baking soda. Immediately pour into prepared pan. Do not spread candy. Cool, then using foil, lift candy out of pan. Gently peel off foil; break candy into pieces.
  3. In a microwave, melt dark chocolate coating and 1/2 teaspoon shortening; stir until smooth. Dip half the candies in the melted dark chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until set. Repeat with milk chocolate coating and remaining shortening and candies. Store in an airtight container. Yield: about 1-1/4 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 2009, p71

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