Reviewed: Nov. 30, 2006

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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Lisa K

Cooking Level: Intermediate

Living In: Appleton, Wisconsin, USA

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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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MARIA Z

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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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Wendy

Cooking Level: Expert

Home Town: Lake Linden, Michigan, USA

Living In: Waukegan, Illinois, USA

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Reviewed: Sep. 3, 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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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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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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Samala

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Reviewed: Dec. 14, 2005

This is great! I have tried a lot of different reipes, and this one is a good one. For the person who said it smells like campfire marshmallows burning; you are probably cooking it on too high heat. I used to burn mine all the time, because I was in a hurry to get it up to the required temperature on the candy thermometer. I have learned to cook it slower, and it turns out every time. I also use light corn syrup, and it tastes good.

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geri_s

Cooking Level: Expert

Home Town: Clintonville, Wisconsin, USA

Living In: New London, Wisconsin, USA

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Reviewed: Dec. 10, 2005

This recipe is lots of fun! Feels like a science experiment when you add the baking soda and it grows three times the size within seconds! Husband doesn't like the dark syrup taste, so I tried light corn syrup. Still tastes like campfire marshmallows (which I like, he doesn't) so I must be burning something even though I can't see it. I dipped them 1/2 way in chocolate and different holiday sprinkles.

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GOLDILAUX

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Reviewed: Nov. 20, 2005

This was a lot easier to make then I expected it to be - the key is YES! Following the recipe exactly. I wouldn't do it without a candy thermometre. An excellent and I think unique taste when compared with many things we make in the home.

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4 users found this review helpful

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A. Taylor

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 17, 2004

I remember eating this candy during the holidays when I was a child (30+ years ago!). I haven't seen it to buy for a long time, so had to try out the recipe. It was just as I remembered. It was easy to make, although mine easily filled the pan. I also prefer using semi-sweet chocolate to coat instead of the other coating.

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LINDAAL

Cooking Level: Expert

Home Town: River Falls, Wisconsin, USA

Living In: Vienna, Virginia, USA

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Reviewed: Sep. 14, 2004

this recipe was too hard to make, even for my father, who is a chef. and also, it didnt come out very well. i dont recomend making this, no offense to the person who put it on the website. :)

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foodgoddess

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Reviewed: Jul. 13, 2004

I'm not a fan of angel food candy. I made this for my husband one Christmas after I found out how much it costs to buy it. He was crazy for it and let all his friends know that I make the best angel food candy. Now I have requests for it every year.

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NINA_BINA

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Reviewed: Jan. 23, 2004

This is the exact recipe my great-grandmother passed down. If made properly, it is the most wonderful candy!

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Jill Krawczyk

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Reviewed: Dec. 23, 2003

Terrific! Lot's of fun to make, too.

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CYNDIBEAR

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Reviewed: Dec. 20, 2003

This recipe makes what I have commonly seen called honeycomb or sea foam candy. The recipe is easy and tastes terrific! It has been added to the list of required candy making for the holidays! I agree with the previous comments that it is much better if dipped in real chocolate rather than the chocolate coating.

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fab5

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Reviewed: Oct. 15, 2003

Very good. Very sweet and easy!! A great combination :)

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KMSIEVER

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Reviewed: Jul. 24, 2003

lovely recipe! I like to use brown sugar instead of white though. YUMMY! big hit!

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ROBY

Cooking Level: Expert

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Reviewed: Nov. 6, 2002

Wonderful recipe, brought me back to my favorite childhood treat. BUT much better with real dipping chocolate than the coating.

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MARYSB

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Reviewed: Aug. 17, 2002

I don't know how it was supposed to turn out, exactly, but it wasn't what I had envisioned. It was too big for my dish and ended up touching the sides, which made it extremely hard to remove from it. I didn't even bother adding the chocolate coating. Perhaps some of these things are my fault (I've never been an excellent candymaker) but I didn't like the recipe anyhow.

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SISSI808

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Dec. 20, 2000

This is a really easy recipe. For one who had never made candy or used a candy thermometer until this recipe, I found it very easy. I would also like to stress not to spread the candy once you have placed it in the pan. Makes more than it seems like it is going to.

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SARA D

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