BROWNIES WITH CANDY CORN RECIPES
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.
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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