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
Chocolate Angel Food Candy
Prep Time
20 min
Cook Time
20 min
Yield
about 11/4 pounds
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.
Nutrition Facts
2 ounces: 413 calories, 14g fat (12g saturated fat), 1mg cholesterol, 431mg sodium, 76g carbohydrate (57g sugars, 1g fiber), 1g protein.
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