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Angel Food Candy
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Recipe Information
Martha Purdy


  • 1 cup (225 ml) white sugar
  • 1 cup (225 ml) dark corn syrup
  • 1 tbsp (15 ml) vinegar
  • 1 tbsp (15 ml) baking soda
  • 1 lb (.5 kg). chocolate confectioners' coating
  • Butter a 9x13 inch baking dish.
  • In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar.
  • Cook, stirring, until sugar dissolves.
  • Heat, without stirring, to 300 degrees (150 C.) to 310 degrees (150 C.), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
  • Remove from heat and stir in baking soda.
  • Pour into prepared pan; do not spread.
  • Mixture will not fill pan.
  • Allow to cool completely.
  • 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.

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