Reviewed: Mar. 30, 2012

really good, wish it would keep better, made it as Christmas gifts & it was sweating by 3rd day

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Reviewed: Feb. 19, 2012

I don't see what he big deal is about this candy. The candy itself just tasted like sugar. The only thing that gave it any flavor was the chocolate. Might as well cover bread with the chocolate and eat that, it would taste the same. The candy crumbled into dust when I tried to break it. I put the candy in a zip loc bag to break it up. It ended up with sharp shards, almost like broken glass, and a bunch of crumbs in the bag. Looked nothing like the nice squared of candy in the pics. I guess the people giving this big ratings are being influenced by childhood memories, based on the comments they make in their reviews because I see nothing special about it.

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phil

Reviewed: Jan. 2, 2012

This is just like sponge candy, If you safe the crumb's you cam use them for ontop of your favorite ice cream

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Debbie

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Fredonia, New York, USA

Reviewed: Dec. 22, 2011

I will never buy angel food candy again. This was fairly easy, providing the candy thermometer is accurate, and better tasting than the store bought.

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DULCINEA54935

Cooking Level: Expert

Home Town: Neillsville, Wisconsin, USA

Living In: Sparta, Wisconsin, USA

Reviewed: Dec. 17, 2011

Wonderful, perfect recipe. BETTER than the old fashioned stuff, as I always did not like the chocolate coating on the old stuff. I just melt milk chocolate chips instead and it is a dream come true. This is my mother's favorite candy and she loves that I can now make it for her homemade.

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Vivica in Minnesota

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Nov. 29, 2011

Need help, mine came out to hard the first time so I went down to about 275F, then it was too soft. I also found that I had huge bubbles; should I stir more? Taste great! What am I doing wrong?

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Angie

Cooking Level: Intermediate

Reviewed: Nov. 24, 2011

I made this today, as a fourth attempt, and third recipe. It actually turned out decently! I combined a few tips: I made sure to cook the sugar to above 300 degrees, removed it from the heat immediately and used sifted b.powder. I also followed Lisa K's suggestion to put the mixture in the oven to set. I used a silicone cake pan as well. My pizza cutter came in handy to score the candy, and it broke right along the lines. I stored it in a freezer bag (keep moisture out) until I can coat it on Sunday. I would like to figure out though, how to get the bubbles to be all teeny-tiny and not so much like Swiss cheese!

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ljohnson

Reviewed: Apr. 14, 2011

Delicious! In my part of the states, we call this stuff sea foam. It costs a TON to buy it in the stores, so I was glad to find out this stuff is cheap and easy to make! I like to use real chocolate, though. Dark chocolate compliments the sweetness of this candy perfectly

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Jordyn

Reviewed: Mar. 13, 2011

I was told about this candy from my husband's family that lives in Wisconsin. I had never heard of it before. I really like it and it seems to be a hit with family and friends. I did not completely cover in chocolate, just dipped a little bit. I don't know how to get it to break or cut nicely without crumbling though.

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Ooltewah, Tennessee, USA

Reviewed: Jan. 13, 2011

Try these alterations if you like it more dense and not so airy. -ONLY use 1/2 TBSP baking soda (thats 1 1/2 tsp) -Use a large 13x18" sheet pan -lined pan with foil and butter as instructed -Pour into sheet pan. It will not fill the pan but creates more room for it to spread. And it will be more dense. Not falling apart when you try to eat it.

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