Recipe: Angel Food Candy (6)

I hope one of these will look familiar.

Joe

ANGEL FOOD CANDY
1 c. white sugar
1 c. dark Karo syrup
1 tbsp. baking soda
1 tbsp. vinegar
Combine sugar, syrup and vinegar in saucepan over medium heat, stirring until sugar is dissolved. Keep cooking without stirring to 300 degrees. Remove from heat. Quickly stir in baking soda. Mix well, this will foam a bit. Pour onto lightly buttered 9 x 13 inch pan. DO NOT SPREAD. Let cool and break into pieces, dip in melted chocolate.

ANGEL FOOD CANDY
1 c. sugar
3/4 c. dark corn syrup
1/4 c. molasses
1 tbsp. vinegar
1 tbsp. baking soda
Heat all ingredients except soda to 300 degrees over medium heat in a 3-quart saucepan. Watch closely after 290 degrees; it rises quickly. Add soda, stir quickly and pour into a greased 9x9 inch pan. DO NOT SPREAD. When cool, break into chunks and dip in melted chocolate almond bark.

ANGEL FOOD
1 c. dark Karo syrup
1 tbsp. (heaping) baking soda
1 c. brown sugar
Cook sugar and syrup in Teflon-lined heavy 2-quart saucepan until 300 degrees on candy thermometer. Have 13x9 inch pan greased and ready. Quickly stir in baking soda. It will foam up. Pour into pan and cool. Break into pieces and dip in melted chocolate to finish.

ANGEL FOOD CANDY
1 c. dark corn syrup
1 c. sugar
1 tbsp. vinegar
1 tbsp. baking soda
Combine first three ingredients. Cook over medium heat, stir only until sugar dissolves. Cook to 300 degrees (hard crack stage). Remove from heat and quickly add baking soda. Use deep pan for cooking, since soda will cause mixture to double in bulk. Pour into a buttered 9 x 9 inch pan, do not disturb, stir only slightly.

ANGEL FOOD CANDY
2 c. light corn syrup
2 c. brown sugar
4 tsp. baking soda
4 (1 oz.) sqs. semi-sweet chocolate, cut up
1 (12 oz.) pkg. semi-sweet chocolate chips
1/4 c. butter
1 (2 1/2 x 3 inch) piece of wax
Combine corn syrup and brown sugar in a heavy pan. Cook over medium heat until mixture reaches 300 degrees on a candy thermometer. Remove from heat. Carefully stir in soda, pour in a greased 9 x 13 inch pan. Cool, turn out of pan and break into pieces. Combine remaining ingredients in top of double boiler; dip pieces in chocolate. Let set until firm. Store in covered container. Makes 3 pounds.

ANGEL FOOD CANDY
1 c. sugar
1/2 tsp. molasses
1 tbsp. baking soda
1 c. dark Karo syrup
1 tbsp. vinegar
2 lg. Hershey chocolate bars
1/4 stick paraffin
Combine sugar, syrup, molasses and vinegar in large heavy pan and cook over medium heat, stirring constantly until hard crack (291 to 310 degrees) stage. Be sure to use candy thermometer. Remove from heat and add soda. Stir quickly mixing well. Pour onto large buttered surface, 18"x21" pan. Let it spread itself. When cool, break in pieces, dip in melted chocolate and paraffin wax mixture.