Sponge Candy Angel Food Fairy Food Recipes

ANGEL FOOD CHRISTMAS CANDY

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.

SPONGE CANDY (ANGEL FOOD, FAIRY FOOD)

Steps:

• Cook sugar, syrup, vinegar to 300 degrees F.
• Take off heat and add baking soda. Stir until well blended.
• Pour in a buttered 9"x13" pan -- DON'T TOUCH until cold.
• Melt chocolate and paraffin together. Break candy into pieces and dip chocolate paraffin mix.

CHOCOLATE ANGEL FOOD CANDY

Steps:

• 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.

HONEYCOMB CANDY

Steps:

• Line an 8x8 square casserole dish with non stick foil and set aside.
• In a heavy bottom saucepan, combine sugar, vinegar and corn syrup.
• Cook over medium heat stirring until the sugar dissolves.
• Continue cooking without stirring until digital candy thermometer reads 300*F (hard crack stage)
• Remove from heat.
• QUICKLY stir in baking soda - mixture will foam and double in size.
• Pour mixture into prepared casserole dish. DO NOT SCRAPE MIXTURE OUT. Just pour it.
• DO NOT BUMP, SHAKE, STIR, or MOVE pan. You want it to keep all those air bubbles in the mixture undisturbed as it cools.
• After 2 hours, once mixture has naturally cooled to room temperature, pull hard candy slab out of pan.
• Place slab on a cutting board and with a sharp knife, carefully start to crack the candy into chunks. Generally chunks should be around 1" pieces.
• Eat candy, storing extras or dip in chocolate.
• To dip candy, melt chocolate according to package directions.
• Place a chunk of candy into chocolate, submerge and lift with a fork. Tap excess chocolate off candy and place on wax paper to dry.
• Once cooled, enjoy.

ANGEL FOOD CANDY

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 (149 to 154 degrees C), 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.
• In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite-sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.