Two-toned Angel Food Candy Recipe

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Two-toned Angel Food Candy Recipe

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This recipe is truly divine! For an extra-fresh presentation, make the candy ahead of time and dip it the day it’s needed.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min. + cooling

Ingredients

  • 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

Directions

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. Yield: 1-1/2 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 2012, p68

Nutritional Facts

1 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.

  • 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
  1. 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).
  2. Remove from the heat; stir in baking soda. Immediately pour into prepared pan. Do not spread candy. Cool.
  3. 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. Yield: 1-1/2 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 2012, p68

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