Fairy Food

Fairy Food

19 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
GOLIZ114
Recipe by  GOLIZ114

“A YUMMY dessert that is good to snack on like you do cookies. It's like aerated sugar that's cooled and coated in any kind of chocolate you prefer.”

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Ingredients

Adjust Servings

Original recipe yields 6 dozen small candies

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Directions

  1. In a large saucepan over medium heat, stir together the sugar, corn syrup and vinegar. Bring to a boil, and heat to the hard crack stage, 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. Do not stir once the mixture begins to boil.
  2. While you wait for the sugar to come up to temperature, grease a 7x11 inch baking dish. When the mixture reaches the hard crack stage, remove from heat, and quickly stir in the baking soda with a long handled spoon; it will become very foamy. Pour immediately into the prepared dish, and set aside to cool. Cut into little pieces when cool.
  3. If you wish to coat the candies with chocolate, melt the chocolate chips in a metal bowl over a pan of simmering water, stirring occasionally until smooth. If the chocolate is too thick, some vegetable oil may be added. Dip pieces of candy in chocolate, and place on waxed paper until set.

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Reviews (19)

Rate This Recipe
drewsmom595
41

drewsmom595

I followed the recipe's directions exactly (except for the pan size), and it turned out perfectly. The candy tastes just like the fairy food that I remember from my childhood. I added the baking soda at exactly 300 degrees, and only stirred three or four times (once the baking soda was added) before pouring into a 9 x 13 pan lined with non-stick foil. The candy set up rather quickly, and popped right out of the foil. I did dip the candy into high-quality chocolate that I melted in a double boiler with just a teaspoon of shortening added. I will definitely make this candy again.

Java_Girl
21

Java_Girl

:( Wyocat was right, at 300 the temp shoots right up. Everything was going along nicely, I dumped the baking soda in at 300 stirred and turned to pour into the dish and I noticed a funny smell. The candy was orange and then it hit me, I BURNED IT! Ugh. I really wanted to try this and I just happened to have some corn syrup at home. Now I have a disgusting mess and an awful smell. I give 3 stars because I burned it (not the recipe's fault) and because the instructions weren't clear enough for me. I'll try again after I get more corn syrup at the store and hopefully I can give more stars. *Update* :( Very unhappy now, I made a trip to the store and bought more corn syrup after the first batch failed. I made a couple of adjustments to see if I could do this right. I heated the sugar to about 270 and removed it from the heat and stirred in the sifted baking soda. Closer to what I think it is supposed to be, the stench has lifted in my house but again, IT BURNED! I'm getting grumpy about this one. ***UPDATE*** Third time must be the charm. Removed it from the heat at 260, added in the baking soda. Stirred really well and dumped into the dish. Still kinda orange but since it tasted just fine I assume that's the way it's supposed to be. Thanks!

cmartcookie
18

cmartcookie

I think this recipe calls for TOO MUCH BAKING SODA! I'd decrease it to 1 TBSP. like all the other recipes for sponge candy I found. I think 1.5 TBSP. makes it taste "off". Also, I used a 9x13x2" Pyrex dish and the foam was about 4" high! The air bubbles were so large that it totally crumbled when I cut into it. There was no way this would ever be able to be dipped in chocolate. Be sure to watch the candy thermometer very carefully, as it seems to rapidly increase in temperature at 300. Mine got the tiniest bit too done and tasted burned; so, on top of the soda taste, was just awful. Not sure what to do with this mess. But, do try reducing the baking soda if you try making this recipe!

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Nutrition

Amount Per Serving (72 total)

  • Calories
  • 46 cal
  • 2%
  • Fat
  • 1.4 g
  • 2%
  • Carbs
  • 9.2 g
  • 3%
  • Protein
  • 0.2 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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