"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." — Debbie
Watch video tips and tricks
dark corn syrup
chocolate confectioners' coating
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.
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.
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.
Wonderful recipe, brought me back to my favorite childhood treat. BUT much better with real dipping chocolate than the coating.
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.
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.
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.
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 DIGITAL candy thermometer, don’t even try this. The brand I use is CDN. Previously I had tried a cheap analog thermometer and/or testing in cold water, but the candy cooks so quickly that by the time the thermometer registered the right temp (or a sample formed a brittle thread), the candy had already cooked to a much higher temp. It burned EVERY time I tried these methods. Before starting to cook the candy, prepare: Line your pan with non-stick foil. Measure and sift baking soda. Make sure your pan is large enough, as the mixture will foam a great deal after you add the baking soda. Use a heat-proof silicone spatula for stirring the candy mixture. Cook only at medium heat or lower; higher will cause the candy to cook too fast and it will burn. Be ready; the SECOND the candy thermometer registers 295° (300° risks burning), slide your pan off the burner and add the baking soda. Stir quickly, but be sure to incorporate every bit of the soda. (It’s nasty to get even a teeny bite of pure soda!) Pour into the nonstick foil-lined pan as evenly as you can, but resist the urge to spread it. It will fill in the empty spots as it cools and settles. Score cooled candy w/ a serrated knife, then place into a Ziploc bag and break. Pieces will be irregular in shape.
* Percent Daily Values are based on a 2,000 calorie diet.
Angel Food Candy
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 54
See the heart-warming story of an enduring Depression-era gift.
Watch how to make this decadent-tasting but actually fat-free cake.
Master the technique of making colorful hard candy in 99 seconds.