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Angel Food Christmas Candy

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
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    1-1/2 pounds (12 servings)

Ingredients

  • 1 cup sugar
  • 1 cup dark corn syrup
  • 1 tablespoon white vinegar
  • 1 tablespoon baking soda
  • 1 pound milk chocolate candy coating, melted

Directions

  • 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.
Editor's Note
We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutrition Facts
2 ounces: 337 calories, 11g fat (10g saturated fat), 0 cholesterol, 356mg sodium, 63g carbohydrate (61g sugars, 1g fiber), 1g protein.

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