Angel Food Candy
Submitted by ruthholden
Airy honeycomb candy cooked to hard crack, foamed with baking soda, then dipped in melted chocolate for crunchy, melt-in-your-mouth homemade treats.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minThis old-fashioned sponge candy is pure chemistry magic: sugar syrup boils to hard crack (300°F), then erupts into a golden foam the second you stir in baking soda, creating thousands of tiny air bubbles that make it shatter like glass and dissolve on your tongue.
Break the cooled slab into jagged pieces and dip them in melted chocolate for a candy that looks rustic but tastes like a gourmet confection.
The vinegar keeps the sugar from crystallizing while adding a subtle tang that balances the sweetness.
Pro Tips
- Use a candy thermometer: Hard crack (300°F) is critical; too low and it stays sticky, too high and it burns.
- Work fast after adding soda: The mixture foams up instantly and starts to set, so pour it into the buttered pan within seconds.
- Don’t stir after boiling: Once sugar dissolves, leave it alone or it may crystallize and turn grainy.
- Store airtight: This candy absorbs moisture from the air and gets sticky, so keep it tightly covered.
Variations
- Add flavor: Stir in 1 teaspoon vanilla or almond extract right before adding baking soda.
- Try dark chocolate: Swap milk chocolate for dark chocolate coating for a more sophisticated flavor.
Ingredients
Directions
In a heavy saucepan, combine 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 13-in. x 9-in. x 2-in. baking pan. When cool, break into bitesize pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store candy tightly covered. Yield: 1½ pounds
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