ANGEL FOOD CANDY RECIPE RECIPES
ANGEL FOOD CANDY RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
Make and share this Angel Food Candy recipe from Food.com.
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 30 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 143.2, FatContent 4.8, SaturatedFatContent 2.6, CholesterolContent 0.5, SodiumContent 142.7, CarbohydrateContent 25.1, FiberContent 1, SugarContent 17.6, ProteinContent 0.7
ANGEL FOOD CHRISTMAS CANDY RECIPE: HOW TO MAKE IT
It was my dad who inspired me to first try making this candy. He remembered it from when he was a boy. The ultimate compliment was when he told me my version tasted even better! My husband is a driver with a parcel service, so he works long hours around the holidays—which gives me time to make treats! —Shelly Matthys, New Richmond, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 1-1/2 pounds (12 servings).
Number Of Ingredients 5
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.
Nutrition Facts : Calories 337 calories, FatContent 11g fat (10g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 356mg sodium, CarbohydrateContent 63g carbohydrate (61g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
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- 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.
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- "Cook sugar, corn syrup and vinegar in heavy saucepan over medium heat, stirring constantly until sugar dissolves, 3 to 4 minutes. Stop stirring and bring candy to boil and continue cooking without stirring until candy reaches hard-crack stage (300 to 310 degrees on candy thermometer), about 10 minutes. Do not overcook. Remove candy from heat and quickly stir in baking soda. Pour into buttered 13- by 9-inch baking pan but do not spread (candy wont fill pan). Let candy cool. Melt chocolate in top of double boiler over simmering water and set aside to cool. Break hardened candy into chunks and dip into melted chocolate. Place on wax paper until firm, about 30 minutes, or refrigerate. Store in airtight container. Yields 2 1/2 pounds. Each serving: calories; 313 mg sodium; 20 mg cholesterol; 0 fat; 16 grams carbohydrates; 48 grams protein; 0.45 gram fiber "
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It was my dad who inspired me to first try making this candy. He remembered it from when he was a boy. The ultimate compliment was when he told me my version tasted even better! My husband is a driver with a parcel service, so he works long hours around the holidays—which gives me time to make treats! —Shelly Matthys, New Richmond, Wisconsin
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