The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jul. 2, 2009
Wow! This is my wife's favorite candy and when we were on vacation I paid $20 a pound for it! When we got home, I looked up the recipe and found this one, unbelievable how much this tasted like the expensive kind! We first dipped it in dark choclate and then after it dried, dipped it in milk choclate. We will never be buying this again! So easy to make and so good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
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Reviewed: Mar. 16, 2009
Perfect! I love this stuff, it's one of my favorite Christmas-type candies and now I can make it myself! I could not break it by hand, the pieces ended up being REALLY irregular (and really messy)so instead I used a steak knife to stab it, breaking of normal size pieces. I chose to use semi-sweet chips (melted with shortening) instead of the confectioners coating. I dipped half, planned on dipping the other half but the first half took too long to dry, warm kitchen I guess. I'll definitely make this again!
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Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Feb. 18, 2009
I made this with my younger cousin who's just learning how to cook and it was supper easy. The hardest part is to not burn it. :) Everyone loved it and said it was better than store bought!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 27, 2009
Just like the the candy from corner store. I would NOT use a glass pan again. It did stick something awful. After I managed to get it out of the pan it tasted just like I remembered! Thanks for the recipe.
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Suz
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Cooking Level: Intermediate

Living In: Faribault, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 21, 2008
Very good recipe! I had a "blonde moment" when I first tried the recipe and accidentally used baking powder instead of baking soda...that definitely didn't turn out! But when I made it according to directions the second time, it turned out perfect! Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA
Living In: Carroll, Iowa, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 19, 2008
No one in my family liked these. Maybe I did something wrong??!!?? Followed the directions to the T.
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Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA
Living In: Troy, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 16, 2008
I'm giving this 4 stars because I'm sure it would be good if only I hadn't messed up. The sentiment that "sometimes the purpose of our life is only to serve as a warning to others" applies here. I'll warn ya. If you don't have dark corn syrup you CANNOT, repeat CANNOT substitute molasses. My first attempt ended up with a nice light crisy blop of carbon and my house smelling like burnt sugar for a couple days. On the second attempt I followed the advice of a poster that suggested some additional time in the oven, which ended up with a tinge of burnt taste... enough to ruin the batch. Bummer that, since the texture was wonderful and I could get a hint of the delicious candy that it should have been. Oh well, I guess it's not my year for angel food. Just wanted to lend a word to the wise.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 7, 2008
The only issue I had with this recipe wasn't really with the recipe. You should note, REMOVE IMMEDIATELY from heat when the desired temp is reached...otherwise, it tastes a little burned.
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Cooking Level: Expert

Home Town: Albany, Kentucky, USA
Living In: Kennesaw, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 26, 2007
This recipe was exactly what I was looking for. My brother and I used to fight over the angel food candy every Christmas. It was a favorite of both of ours. After I made this, I couldn't wait for him to try some. Well, as I thought, he couldn't keep his hands off of it. When I told him that I made it, he wouldn't believe me. I actually had to show him the recipe in order to convince him that it wasn't store bought. Here are a few things that you might like to know about this recipe. First of all be sure to use all of the baking powder, stir it in quickly and then pour it into the buttered pan. Make sure you just pour it into your pan, do not spread it around. This recipe is great, but if you want the candy even lighter, be sure to butter the pan all the way up the sides and then put the candy into the oven at 200 to 250 degrees right after you pour it into the pan for ten minutes and then decrease the temperature to 170 degrees for another ten minutes. The candy will puff up and fill the entire pan. It is a good idea to use a metal pan or one of those flexible pans. This makes it easier to get the candy out when it cools. Thanks Debbie, for sharing this recipe with us.
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Cooking Level: Intermediate

Living In: Appleton, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 5, 2007
I have been making this for a long time and I always use silicon bakeware that way it is much easier to get out! I also use trader Joes's pound plus milk chocolate!! Works great!
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Cooking Level: Intermediate

Home Town: Walnut Creek, California, USA
Living In: Concord, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 25, 2007
Followed the exact directions and this turned out perfectly. Just remember, when you pour it into the pan, don't stir it or mess with it - it will make it less airy. Thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 22, 2007
Fantastic recipe! I have been wanting a recipe for Angel Food Candy for years. Growing up in the midwest this was one of my favorite holiday treats and for the past few years my sister has been shipping it me because you cannot buy it in Florida. Now I can make my own that tastes EXACTLY like the childhood treat I always had. Defintely a simple and wonderful recipe. I used Ghirardelli dark chocolate chips to dip it in. Delicious!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 9, 2007
I can taste the soda, I think one (1) T is too much. The candy has a very lovely texture and color but I just cant get past the taste of the soda.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 20, 2007
For what's it worth, I thought the recipe was quite easy to do. It was crunchy and tasted good, too! (By the way, I used apple cider vinegar because I didn't have the normal stuff. It smell weird cooking but the final product was fine.) This recipe is my first attempt at candy making so I think this recipe is fairly straight forward. Just be sure to premeasure everything and make sure the pan is greased before you start. A candy thermometer is very helpful to have. With an electric range, keep an eye for any parts that's cooking to fast. (When amber goes reddish, that means the syrup is starting to burn.) I found that once the temperature hits 300, pull the pot off the heat because the temp will still go up a bit before it starts to cool. Overall, thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 20, 2007
The absolute BEST BEST candy!!! JUST like I remember from when I was a kid! I made a batch for a friend for a Christmas gift, & she had never heard of it OR tried it before, & devoured the entire batch in TWO days!!! She is RAVING about it!!!
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Cooking Level: Intermediate

Home Town: Kohler, Wisconsin, USA
Living In: Ozark Acres, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Dec. 14, 2006
Very good recipe. When you buy it at a candy store it is called seafoam or honeycomb. it just melts in your mouth!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Nov. 11, 2006
Very quick and easy to make. Tastes just like the old fashioned Angel Food Candy my husband grew up eating at Christmas time, he said. I used real chocolate (3 cups of semi-sweet chocolate chips) and 1/4 cup of vegetable shortening to make my own chocolate coating (heated it in microwave). Then set the candy in the refrigerator to set up faster.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 19, 2006
This is exactley what we used to call "hot air candy." It's a very traditional Upper Peninsula Christmas candy
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Cooking Level: Expert

Home Town: Lake Linden, Michigan, USA
Living In: Waukegan, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 2, 2006
I would actually prefer to rate this recipe at 2 stars, but feel that I should give the benefit of the doubt since I have never tried this candy before. I thought the candy would be more light and airy. Instead it was quite hard and difficult to chew. The flavor was bland. Thank you anyway Debbie.
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Cooking Level: Expert

Home Town: Choteau, Montana, USA
Living In: Las Cruces, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jan. 14, 2006
This is JUST LIKE I remember it growing up!! It was amazingly easy to make and a big hit!!
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