Two-toned Angel Food Candy
This recipe is truly divine! For an extra-fresh presentation, make the candy ahead of time and dip it the day it’s needed.
Total TimePrep: 20 min. Cook: 20 min. + cooling
- 1 teaspoon butter
- 1 cup packed brown sugar
- 1 cup dark corn syrup
- 3 teaspoons baking soda
- 1 pound milk chocolate candy coating, coarsely chopped
- Line a 13-in. x 9-in. baking pan with foil and grease the foil with butter; set aside. In a large heavy saucepan, combine brown sugar and corn syrup. 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 the heat; stir in baking soda. Immediately pour into prepared pan. Do not spread candy. Cool.
- Using foil, lift candy out of pan. Gently peel off foil; break candy into pieces. In a microwave, melt candy coating; stir until smooth. Dip candies in coating, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.
Editor's NoteWe 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 Facts1 ounce-weight: 174 calories, 6g fat (5g saturated fat), 0 cholesterol, 183mg sodium, 32g carbohydrate (24g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 2 starch, 1/2 fat.
Originally published as Angel Food Candy in Country Woman Christmas 2012