Reviewed: Nov. 13, 2010

Not bad! Never had this candy before so I couldn't pass up trying the recipe after most people commented on growing up with it...where was I? Had no problems at all. Mine started to turn a little darker at 275 degrees. Had I not been right there, it would of burned. Not bad at all, thanks for the recipe.

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Reviewer:

Grymz

Cooking Level: Expert

Home Town: Waynesburg, Pennsylvania, USA

Living In: Washington, Pennsylvania, USA

Reviewed: Oct. 27, 2010

I've made this twice. The first time it came out a little burned. Tasted like roasted marshmallow, which is not bad. The second time I made it I only cooked it to 285 degrees and it was perfect. LOVE IT!! I did do the syrup in the cold water test. Excellent. Made me think of my childhood when I would ride my bike down to Jo's candy cottage in downtown manhattan beach with 10 cents and buy a huge piece...Ahh the memories. Thank you so much for sharing...

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Reviewer:

DLanie

Cooking Level: Expert

Home Town: Manhattan Beach, California, USA

Living In: Redondo Beach, California, USA

Reviewed: May 19, 2010

This was just deLisH!! It was easy to make and the results were amazing. Where I come from we call this HoneyComb, but I do like the other name 'Angel Food Candy' & 'Fairy Food Candy'. Thanks for a terrific and very well received recipe Debbie.

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Reviewer:

KellyMichele

Cooking Level: Intermediate

Reviewed: Apr. 20, 2010

Followed recipe, but it didn't turn out right. It was too chewy and it was very messy. tried it again, this time I left it on the burner longer, but still did not com out the way I was hoping. I will try again!

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5 users found this review helpful

Reviewer:

vondutch

Reviewed: Jan. 1, 2010

I made this because my mom used to make it. There are 8 kids and we used to fight over it. I doubled the recipe. When it reached hard boil I thought - perfect! I put it in 2 glass pans... beautiful. Then it came time to break it in pieces - what was I thinking? This is a mess. Oh well, now to dipping it in chocolate - I swore NEVER AGAIN! PAIN in the butt, messy and it took 2 hours to coat all the pieces in their iceberg like sizes and shapes. --- so I dipped it in mostly milk chocolate with a little semi sweet. ---- it hardened in the cold, first taste and WHAM! This is the best candy in the world. DIVINE. ---- I'll make it every year from here on out.

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Reviewer:

Kathleenar

Reviewed: Dec. 26, 2009

I made this and it turned out awesome. The family said it's as good if not better then the stuff you buy in the store. There is a little trick to making this come out of the pan without any problem... I lined the bottom of my pan with Parchment paper. It also makes clean up a breeze.

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6 users found this review helpful

Reviewer:

Pauline

Reviewed: Dec. 25, 2009

I can't believe how good these are. I made these for my Christmas cookie platter and they were the first to go. Everyone raved about them. I don't have a candy thermometer and the first time I made these, I didn't cook the sugar mixture long enough and they didn't turn out. The second time I cooked it for almost half an hour and kept testing drops in water. It was perfect. I will be making this every Holiday!

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Reviewer:

PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

Reviewed: Dec. 22, 2009

I followed the tips from Lisa K's review to a T and the Angel Food Candy turned out absolutely heavenly! I cannot believe how well it turned out...just like my grandmother's from years ago. I really had my doubts while I was waiting for it to reach to the correct temperature. The boiling mixture smelled pretty nasty and I seriously doubted it would even turn out. Make sure there are no small lumps in your baking soda before adding to the hot mixture. I have been searching for a recipe like this for ages. Thank you, Debbie!

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Reviewer:

SueBee

Home Town: Wausau, Wisconsin, USA

Reviewed: Dec. 22, 2009

I am having so much difficulty making this recipe. It plops out of the pot all nice and foamy and thick, but then once it is in the buttered pan, it flattens down to about half an in within about a minute or two. I don't know what I'm doing wrong. I've tried half a dozen times, all withthe same results

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Reviewer:

Sue

Reviewed: Dec. 22, 2009

I was kind of nervous about making this because I've never made candy before, but it really was quite simple! And, it's delicious! It tastes a lot like Crunchies, a favorite of mine. I took other reviewers advice and sifted the baking soda, and i think it really is important to be patient when it comes to the candy reaching 300 degrees.

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2 users found this review helpful