Angel Food CandyIngredients:
1 cup white sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
1 pound chocolate confectioners' coating
Butter a 9x13 inch baking dish.
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, 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.
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.
Total Fat 6g
Angel Food Candy IIThis recipe originated from Sweden somewhere near the end of the last century.
2 cups light corn syrup
2 cups brown sugar; firmly packed
4 teaspoons baking soda
4 ounces semi-sweet chocolate; cut up
12 ounces chocolate chips
1/4 cup butter or regular margarine
Note: The first 4-ounces of semi sweet chocolate is in the block style. Also the chocolate chips should be semi-sweet.
* The paraffin should be a 2-1/2 X 3-inch piece that has been cut up.
Combine the corn syrup and brown sugar in a 4-quart heavy Dutch oven. Cook over medium heat, stirring constantly, until the mixture boils. Continue cooking the mixture until it reaches the hard crack stage (300 degrees) on the candy thermometer, stirring occasionally.
Remove from the heat and carefully stir in the baking soda being careful as the mixture will foam up. Pour the mixture at once in to a greased 13 X 9 X 2-inch baking pan. When cool, turn out of the pan.
Break into pieces using a meat mallet or wooden spoon. Combine the semi-sweet chocolate pieces and the chocolate chips, butter and paraffin wax in the top of a double boiler. Place over simmering water, stirring until melted. Remove form the heat, but keep over the hot water. Dip the candy into the chocolate using a large cooking fork. Place on waxed paper lined baking sheets. Let stand until chocolate is set.
Store the candy in a cool place in covered containers. If you wish, do not coat the candy with the chocolate when storing it. Wait until ready to serve. Candy can be stored for several months in the freezer, if desired.
Recipe makes three pounds of candy; about ten servings.
Angel Food Candy IIIThis recipe came out of a church cookbook published about 40 years ago.
1 cup granulated sugar
1 tablespoon vinegar
1/2 cup dark corn syrup
1 tablespoon. baking soda
8 ounces chocolate, melted
Over medium heat, cook sugar, vinegar and corn syrup, stirring constantly until sugar dissolves. Continue heating without stirring until mixture reaches 300 degrees on candy thermometer.
Remove from heat and immediately stir in soda. Stir quickly and thoroughly. Pour into ungreased 8 x 8-inch pan. (Do not spread--it will spread by itself.) Allow to cool. Melt chocolate in a small saucepan over low heat. Break candy into pieces and dip in chocolate. Put pieces on wax paper until coating hardens. Store in covered container.
Recipe makes about four dozen pieces