Angel Food Candy

Angel Food Candy

81

"Sugar and dark corn syrup are cooked with vinegar and tempered with baking soda to make a crunchy candy that gets covered in a chocolate coating."

Ingredients

1 h 15 m {{adjustedServings}} servings 129 cals
Serving size has been adjusted!

Original recipe yields 30 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Butter a 9x13 inch baking dish.
  2. In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. Mixture will not fill pan. Allow to cool completely.
  3. In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

81
  1. 96 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This recipe was exactly what I was looking for. My brother and I used to fight over the angel food candy every Christmas. It was a favorite of both of ours. After I made this, I couldn't wait f...

This is great! I have tried a lot of different reipes, and this one is a good one. For the person who said it smells like campfire marshmallows burning; you are probably cooking it on too high h...

Wonderful recipe, brought me back to my favorite childhood treat. BUT much better with real dipping chocolate than the coating.