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Angel Food Candy

"Sugar and dark corn syrup are cooked with vinegar and tempered with baking soda to make a crunchy candy that gets covered in a chocolate coating."
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1 h 15 m servings 129 cals
Original recipe yields 30 servings (1.5 pounds)


  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Butter a 9x13 inch baking dish.
  2. 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.
  3. Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. (Mixture will not fill pan.) Allow to cool completely.
  4. 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 91
  1. 108 Ratings

Most helpful positive review

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 f...

Most helpful critical review

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 fr...

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Least positive

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 f...

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 h...

Perfect! It is also called fairy food, seafoam, sponge candy, honeycomb, hot air candy, etc. After 8-10 failed batches, I finally found the way to success: If you don’t have a high quality DI...

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

Yes - finally SUCCESS!! I've been making this candy using this recipe for 4 or 5 yr now. Best candy ever but frustrating to make. We make for Christmas, but it takes 4 - 5 tries to get 2 - 3...

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 chip...

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...

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.

OK, you're all probably going to hate me. I had NO trouble making this recipe at all. And I've never made it before. So, you CAN do it. Don't be afraid to try! But, I did read the reviews thorou...