Angel Food Candy Recipes

Steps:

• In a heavy saucepan, combine the sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300° (hard-crack stage) on a candy thermometer. Do not overcook. , Remove from the heat and quickly stir in baking soda. Pour into a buttered 13x9-in. pan. Do not spread candy; mixture will not fill pan. , When mixture is cool, break into bite-sized pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store candy in an airtight container.

Steps:

• 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 and stir 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. 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.

Steps:

• 1. In a heavy saucepan, combine sugar, corn syrup and vinegar.
• 2. Cook over medium heat, stirring constantly, until sugar dissolves.
• 3. Cook without stirring until the temperature reaches 300 (hard crack stage) on a candy thermometer.
• 4. Do not overcook.
• 5. Remove from the heat and quickly stir in baking soda.
• 6. Pour into a buttered 13 x 9 x 2 baking pan.
• 7. When cool, break into bitesize pieces.
• 8. Dip into melted chocolate; place on waxed paper until the chocolate is firm.
• 9. Store candy tightly covered.
• 10. Yield: 1-1/2 pounds

Steps:

• 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 F 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.
• Melt morsels and shortening in medium, uncovered, microwave-safe bowl for 1 minute; stir. Microwave an additional 10 to 15 seconds, stirring until smooth.
• Break cooled candy into bite sized pieces and dip into melted chocolate. Let set on waxed paper. Store tightly covered.