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Angel Candy

Candy Recipe

More than a few variations of Angel Candy are posted below. Hopefully you'll find something to suit your tastes!

Angel Food Candy I

Angel Candy uses sugar, dark corn syrup, vinegar and baking soda to create a tasty candy with no chocolate coating.

Angel Candy

1 cup sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda


In large heavy pot, combine sugar, syrup and vinegar. Cook over medium heat until sugar is dissolved, about 7 minutes.

Next cook - stirring constantly - 20 to 25 minutes or until mixture reaches 300-degrees when tested with a candy thermometer. Remove from heat.

Quickly stir in baking soda and mix well. Pour into buttered 12-by-15-inch pan.

Important: Do not spread. Mixture will spread itself.

Cool completely then break into chunks. Yield: 1 pound


Angel Food Candy II

Angel Food Candy

This is a standard recipe for angel food candy, which is naturally a low fat and low calorie sweet treat. It is, however, high in sugar so if you must watch sugar intake, you may need to bypass this one - or keep it for special occasions.

1 cup white sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
1 pound chocolate confectioners' coating

Butter a 9 x 1-inch baking dish.

In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, until a candy thermometer reaches 300 to 310-degrees. If you don't have a candy thermometer, 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 Angel Food Candy tightly covered.

Nutrition Information

Calories: 129; Protein: 1g; Total Fat: 6g; Sodium: 135mg; Cholesterol: 0; Carbohydrates: 22g; Fiber: 0


Strawberry Angel Candy

A strawberry twist on the traditional delight we call angel food candy.

1 16-ounce one-step angel food cake mix.
1/2 cup of sugar-free strawberry soda
2 teaspoons vanilla or almond extract
2 cups unsweetened shredded coconut
1/2 cup chopped nuts

Mix sugar, syrup and vinegar in 3-quart saucepan. Cook to hard crack stage (300-degrees). Remove from heat and add baking soda. Beat baking soda into sugar mixture quickly and vigorously. Mixture will almost triple in volume. Immediately pour into greased 13-by-9-2-inch pan. Cool completely. When cool, invert on tray and spread with melted chocolate. Let chocolate cool completely then break into chunks. Recipe makes about one pound.

Substitution Note

Molasses can be substituted for corn syrup in a pinch. However, it will change the flavor of your recipe.


Swedish Angel Food Candy Recipe

This recipe originated from Sweden somewhere near the end of the last century.

Swedish Angel Food Candy

Ingredients

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
Paraffin *

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 3 pounds of candy.

Recipe Notes

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.


Angel Pillows

Angel Pillows are soft and moist candy-cookies made with apricot preserves. Coconut and pecans are interchangeable according to your taste. These are also really good using peach preserves as well.

1/2 cup butter flavored shortening
1 package (3 ounce) fat free cream cheese, softened
1 tablespoon milk
1/4 cup brown sugar
1/4 cup apricot preserves
1-1/4 cup all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup chopped pecans
1 cup confectioners' sugar
1/4 cup apricot preserves
1 tablespoon butter flavored shortening
1/4 cup flaked coconut (optional)

Preheat oven to 350-degrees.

Grease cookie sheets or use parchment paper. In a medium bowl, cream together the 1/2 cup shortening, cream cheese and milk until well blended. Stir in the brown sugar and 1/4 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2-inches apart.

Bake for eight to ten minutes in the preheated oven. Allow cookies to cool on baking sheet for five minutes before removing to a wire rack to cool completely.

To make the frosting, combine the confectioners' sugar, remaining apricot preserves and 1-tablespoon shortening; mix well. Frost cooled cookies and sprinkle with coconut if desired.

Recipe makes 1-1/2 dozen Angel Pillows
Calories: 195; Protein: 2g; Total Fat: 7g; Sodium: 75mg; Cholesterol: 5; Carbohydrates: 23g; Fiber: 1g


Angel Macaroons

Angel Macaroons

Angel Macaroons are an unusual candy type recipe that uses angel food cake mix. It is sweetly flavored with strawberry soda. Also includes coconut and chopped nuts.

1 16-ounce one-step angel food cake mix
1/2 cup of sugar-free strawberry soda
2 teaspoons vanilla or almond extract
2 cups unsweetened shredded coconut
1/2 cup chopped nuts

Cover baking sheet with foil. In large bowl beat cake mix, soda and flavoring on low speed for 30 seconds, then on medium speed, scraping sides of bowl. Fold in coconut and nuts. Drop by teaspoonfuls onto foil-lined baking sheet about 2-inches apart. Bake at 350 degrees for 10 to 12 minutes. Cool on wire racks.


Meringue Angels

Baked for a short time and air-dried in the hot oven these festive Meringue Angels show off a variety of colored sugar crystals baked upon their wings.

2 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/2 cup sugar

Preheat oven to 300 degrees. Beat egg whites, vanilla and cream of tartar to soft peaks in a small mixing bowl. Gradually add sugar while beating to stiff peaks.

Pipe into an angel shape using a 1/4-inch tip attached to a pastry bag. Begin by forming a 2-1/4-inch triangle about 3/4-inch wide. For the body, pipe a strip atop the wings.

Pipe a 1/2-inch round atop the wide end to form the head. Smooth with a spatula.

Bake for 5 minutes, then turn the oven off and let the cookies dry for about 25 minutes with the door closed until dry and crisp, but still white.

Recipe Notes

Pastry bags and tips are sold in kitchenware shops, craft shops and some department stores. Substitute a sandwich bag if needed in lieu of pastry bag and cut it a 1/4-inch in the corner.

Try making your own shapes using different pastry-bag tips. Recipe makes 4 servings.


Grandma's Divinity Candy Recipe

Grandmas Divinity Candy Recipe

"Two and one-half cups granulated sugar. One-half cup corn syrup. One-half cup cold water. Whites of two eggs beaten to a stiff froth. Boil the first three ingredients until a little dropped into cold water can be formed into a firm ball. When done pour over the eggs and beat until stiff then add one cup of walnut meats. Spread in a buttered pan and cutinto squares.