Also called fairy food or sponge candy, this candy is crunchy, honeycombed, chocolate-covered and irresistible. You might want to hide it until Christmas! —Geralyn Emmerich, Hubertus, Wisconsin
Chocolate Angel Food Candy
Candy Thermometers
Ingredients
- 1 teaspoon butter
- 1 cup sugar
- 1 cup dark corn syrup
- 1 tablespoon white vinegar
- 1 tablespoon baking soda
- 1/2 pound dark chocolate candy coating, coarsely chopped
- 1 teaspoon shortening, divided
- 1/2 pound milk chocolate candy coating, coarsely chopped
Directions
- Line a 9-in. square pan with foil and grease foil with butter; set aside. In a large heavy saucepan, combine sugar, corn syrup and vinegar. Cook, stirring, 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 heat; stir in baking soda. Immediately pour into prepared pan; do not spread candy. Cool completely. Using foil, lift candy out of pan. Gently peel off foil; break candy into pieces.
- In a microwave, melt dark chocolate coating and 1/2 teaspoon shortening; stir until smooth. Dip half the candies in the melted dark chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until set. Repeat with milk chocolate coating and remaining 1/2 teaspoon shortening and candies. Store in an airtight container.
Holiday Favorites
Loading Popular in the Community
Loading Reviews
