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 servings 129 cals
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Original recipe yields 30 servings

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Nutrition

  • 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

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

81
  1. 96 Ratings

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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.

Perfect! It is also called fairy food, seafoam, sponge candy, honeycomb, hot air candy, etc. After 8-10 failed batches, I finally found the way to success: If you don’t have a high quality DI...

This is a really easy recipe. For one who had never made candy or used a candy thermometer until this recipe, I found it very easy. I would also like to stress not to spread the candy once you...

The only issue I had with this recipe wasn't really with the recipe. You should note, REMOVE IMMEDIATELY from heat when the desired temp is reached...otherwise, it tastes a little burned.

Very quick and easy to make. Tastes just like the old fashioned Angel Food Candy my husband grew up eating at Christmas time, he said. I used real chocolate (3 cups of semi-sweet chocolate chip...

I don't know how it was supposed to turn out, exactly, but it wasn't what I had envisioned. It was too big for my dish and ended up touching the sides, which made it extremely hard to remove fr...

I am having so much difficulty making this recipe. It plops out of the pot all nice and foamy and thick, but then once it is in the buttered pan, it flattens down to about half an in within abo...