Best Angel Food Candy Recipes

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ANGEL FOOD CANDY



Angel Food Candy image

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.

Provided by Debbie

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 1h15m

Yield 30

Number Of Ingredients 5

1 cup white sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
1 pound chocolate confectioners' coating

Steps:

  • 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 to 310 degrees F (149 to 154 degrees 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.

Nutrition Facts : Calories 129.4 calories, Carbohydrate 22.2 g, Fat 6 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 3.4 g, Sodium 134.9 mg, Sugar 9.9 g

ANGEL FOOD CHRISTMAS CANDY



Angel Food Christmas Candy image

It was my dad who inspired me to first try making this candy. He remembered it from when he was a boy. The ultimate compliment was when he told me my version tasted even better! My husband is a driver with a parcel service, so he works long hours around the holidays-which gives me time to make treats! -Shelly Matthys, New Richmond, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1-1/2 pounds (12 servings).

Number Of Ingredients 5

1 cup sugar
1 cup dark corn syrup
1 tablespoon white vinegar
1 tablespoon baking soda
1 pound milk chocolate candy coating, melted

Steps:

  • In a heavy saucepan, combine the sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300° (hard-crack stage) on a candy thermometer. Do not overcook. , Remove from the heat and quickly stir in baking soda. Pour into a buttered 13x9-in. pan. Do not spread candy; mixture will not fill pan. , When mixture is cool, break into bite-sized pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store candy in an airtight container.

Nutrition Facts : Calories 337 calories, Fat 11g fat (10g saturated fat), Cholesterol 0 cholesterol, Sodium 356mg sodium, Carbohydrate 63g carbohydrate (61g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE ANGEL FOOD CANDY



Chocolate Angel Food Candy image

If you love angel food cake, you are going to love this candy. The taste is irresistible. -Geralyn Emmerich, Hubertus, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1-1/4 pounds.

Number Of Ingredients 8

1 teaspoon butter
1 cup sugar
1 cup dark corn syrup
1 tablespoon white vinegar
1 tablespoon baking soda
1/2 pound dark chocolate candy coating, coarsely chopped
1 teaspoon shortening, divided
1/2 pound milk chocolate candy coating, coarsely chopped

Steps:

  • Line a 9-in. square pan with foil and grease foil with butter; set aside. In a large heavy saucepan, combine sugar, corn syrup and vinegar. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). , Remove from heat; stir in baking soda. Immediately pour into prepared pan; do not spread candy. Cool. Using foil, lift candy out of pan. Gently peel off foil; break candy into pieces., In a microwave, melt dark chocolate coating and 1/2 teaspoon shortening; stir until smooth. Dip half the candies in the melted dark chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until set. Repeat with milk chocolate coating and remaining 1/2 teaspoon shortening and candies. Store in an airtight container.

Nutrition Facts : Calories 413 calories, Fat 14g fat (12g saturated fat), Cholesterol 1mg cholesterol, Sodium 431mg sodium, Carbohydrate 76g carbohydrate (57g sugars, Fiber 1g fiber), Protein 1g protein.

SPONGE TOFFEE (ANGEL FOOD CANDY) RECIPE - (4.4/5)



Sponge Toffee (Angel Food Candy) Recipe - (4.4/5) image

Provided by á-153

Number Of Ingredients 5

1 cup white sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
1 pound chocolate confectioners' coating

Steps:

  • 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 to 310 degrees F (149 to 154 degrees 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.

ANGEL FOOD CANDY



Angel Food Candy image

Make and share this Angel Food Candy recipe from Food.com.

Provided by bcfdwife

Categories     Candy

Time 50m

Yield 30 serving(s)

Number Of Ingredients 6

1 cup white sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
2 cups semisweet chocolate morsels
2 tablespoons vegetable shortening

Steps:

  • 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 to 310 degrees F 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.
  • Melt morsels and shortening in medium, uncovered, microwave-safe bowl for 1 minute; stir. Microwave an additional 10 to 15 seconds, stirring until smooth.
  • Break cooled candy into bite sized pieces and dip into melted chocolate. Let set on waxed paper. Store tightly covered.

SPONGE CANDY (ANGEL FOOD, FAIRY FOOD)



Sponge Candy (Angel Food, Fairy Food) image

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 6

1 cup sugar
1 cup dark Karo syrup
1 Tbsp vinegar
1 Tbsp baking soda
12 oz melted chocolate
1 1/2 Tbsp paraffin wax

Steps:

  • Cook sugar, syrup, vinegar to 300 degrees F.
  • Take off heat and add baking soda. Stir until well blended.
  • Pour in a buttered 9"x13" pan -- DON'T TOUCH until cold.
  • Melt chocolate and paraffin together. Break candy into pieces and dip chocolate paraffin mix.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ANGEL FOOD CANDY



Angel Food Candy image

Dipped in both white and dark chocolate, this two-toned candy really stands out on the goody tray. A batch is a tasty gift as well.

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 1-1/2 pounds.

Number Of Ingredients 7

1-1/2 teaspoons butter, softened
1 cup sugar
1 cup dark corn syrup
1 tablespoon white vinegar
1 tablespoon baking soda
1/2 pound white candy coating, melted
1/2 pound dark chocolate candy coating, melted

Steps:

  • Grease a 13-in. x 9-in. pan with butter; set aside. In a large heavy saucepan, combine the sugar, corn syrup and vinegar. Cook and stir over medium heat until sugar is dissolved. Cook, without stirring, until a candy thermometer reads 290° (soft-crack stage). , Remove from the heat; stir in baking soda. Pour into prepared pan but do not spread; cool. Break into pieces., Dip each candy halfway into white candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets until set. Dip plain half of candies into dark chocolate coating; allow excess to drip off. Return to waxed paper until set. Store in an airtight container.

Nutrition Facts : Calories 343 calories, Fat 11g fat (10g saturated fat), Cholesterol 1mg cholesterol, Sodium 360mg sodium, Carbohydrate 64g carbohydrate (51g sugars, Fiber 0 fiber), Protein 0 protein.

ANGEL FOOD CANDY



Angel Food Candy image

Provided by Kitchen Crew

Categories     Chocolate

Number Of Ingredients 5

1 c sugar
1 c corn syrup, dark
1 Tbsp vinegar
1 Tbsp baking soda
1 lb chocolate almond bark, melted

Steps:

  • 1. In a heavy saucepan, combine sugar, corn syrup and vinegar.
  • 2. Cook over medium heat, stirring constantly, until sugar dissolves.
  • 3. Cook without stirring until the temperature reaches 300 (hard crack stage) on a candy thermometer.
  • 4. Do not overcook.
  • 5. Remove from the heat and quickly stir in baking soda.
  • 6. Pour into a buttered 13 x 9 x 2 baking pan.
  • 7. When cool, break into bitesize pieces.
  • 8. Dip into melted chocolate; place on waxed paper until the chocolate is firm.
  • 9. Store candy tightly covered.
  • 10. Yield: 1-1/2 pounds

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Angel food candy is a type of confectionery made from sugar, corn syrup, and cream of tartar. These ingredients are cooked together until they form a thick syrup, which is then poured into a mold or shaped by hand. Once the candy has hardened, it is broken into small pieces and enjoyed as a sweet treat. There are many different variations of angel food candy recipes, each with its own unique flavor and texture.

The History of Angel Food Candy

The origins of angel food candy are somewhat unclear, but it is believed to have originated in the United States in the late 19th century. At the time, candy makers were experimenting with new ingredients and techniques to create a wider variety of confections. One of these experiments led to the creation of angel food candy, which quickly became popular due to its airy texture and sweet flavor.

How to Make Angel Food Candy

Angel food candy is relatively simple to make, although it does require some skill and attention to detail. The basic process involves creating a syrup from sugar, corn syrup, and cream of tartar, then boiling and stirring the mixture until it reaches the desired consistency. The syrup is then poured into a mold or shaped by hand and left to cool and harden.
Ingredients
- 2 cups granulated sugar - 1 cup light corn syrup - 1/2 teaspoon cream of tartar - 1/2 cup water - 1 teaspoon vanilla extract - Food coloring (optional)
Instructions
1. Mix the sugar, corn syrup, cream of tartar, and water in a large saucepan. Heat the mixture on medium heat, stirring constantly, until the sugar is dissolved. 2. Once the sugar is dissolved, increase the heat to high and bring the mixture to a boil. Do not stir the mixture once it starts boiling. 3. Use a candy thermometer to monitor the temperature of the syrup. When it reaches 260 degrees Fahrenheit, remove the pan from the heat. 4. Add the vanilla extract and food coloring (if using) to the syrup and stir gently. 5. Pour the syrup into a greased mold or onto a greased surface (such as a marble slab). 6. Allow the candy to cool and harden for several hours. 7. Once the candy is hardened, break it into small pieces and store in an airtight container.

Common Variations of Angel Food Candy

There are many different variations of angel food candy, each with its own unique flavor and texture. Some common variations include: - Peanut butter angel food candy: This variation includes peanut butter in the candy mixture, which gives it a nutty, rich flavor. - Chocolate angel food candy: Chocolate can be added to the candy mixture to create a rich, decadent flavor. - Fruit-flavored angel food candy: Fruit juice or extracts can be added to the candy mixture to create a fruity, tangy flavor. - Spiced angel food candy: Cinnamon, nutmeg, or other spices can be added to the candy mixture to create a warm, comforting flavor.

Conclusion

Angel food candy is a delicious, sweet treat that is perfect for any occasion. Whether you prefer it plain or flavored, there are many different variations to choose from. With a little patience and practice, anyone can learn how to make angel food candy and enjoy this classic confection at home.

Valuable Tips When Making Angel Food Candy Recipes

Angel food candy is a delicious treat that is loved by many. It is a light and fluffy confection that melts in your mouth, leaving a sweet aftertaste. Making angel food candy is not an easy task, though. It requires a certain level of skill and patience. In this article, we will discuss some valuable tips that will help you make the perfect angel food candy.

Ingredients

The first step in making angel food candy is to gather all the necessary ingredients. You will need sugar, corn syrup, cream of tartar, salt, water, and your choice of flavoring.
Sugar
When making angel food candy, make sure to use granulated sugar. Powdered sugar will not work as well because it contains starch, which will interfere with the candy’s texture.
Corn Syrup
Corn syrup is a crucial ingredient in making angel food candy. It helps prevent the sugar from crystallizing, which can ruin the texture of the candy.
Cream of Tartar
Cream of tartar is an acid that helps stabilize the candy while it’s cooking. It also helps prevent the sugar from crystallizing.
Salt
Salt is an optional ingredient, but it can help balance the sweetness and enhance the flavor of your angel food candy.
Water
Water is necessary to dissolve the sugar and corn syrup. It also helps regulate the temperature of the candy while it’s cooking.
Flavoring
You can add any flavoring you like to your angel food candy. Vanilla extract is a popular choice, but you can also use almond extract, peppermint extract, or any other flavor you prefer.

Equipment

Making angel food candy requires specific equipment. Here are some essentials:
Candy Thermometer
A candy thermometer is a must-have when making angel food candy. It helps you monitor the temperature of the candy to ensure it reaches the right consistency.
Heavy-Bottomed Saucepan
A heavy-bottomed saucepan helps distribute heat evenly, preventing the candy from burning.
Wooden Spoon
A wooden spoon is the best tool for stirring the candy. It won’t transfer heat as metal utensils would.
Baking Sheet
You will need a baking sheet to pour the candy onto and let it cool.

Process

Making angel food candy can be intimidating, but if you follow these tips, you’ll be well on your way to success.
Cooking the Candy
When cooking the candy, it’s essential to monitor the temperature closely. The candy needs to reach a temperature of 310°F to 320°F (154°C to 160°C) to reach the hard crack stage. If it doesn’t reach this temperature, the candy will not set properly.

Cook Over Medium Heat

Put the sugar, corn syrup, water, and cream of tartar in a heavy-bottomed saucepan. Place the pan over medium heat and stir occasionally until the sugar dissolves.

Stir Constantly

Once the sugar has dissolved, stop stirring the candy. Continue cooking the mixture over medium heat. Use the candy thermometer to monitor the temperature continuously.

Remove from Heat

As soon as the candy reaches the hard crack stage, remove it from the heat immediately. Overcooking the candy can cause it to become bitter and discolor.
Flavoring the Candy
After removing the candy from the heat, add your choice of flavoring. Vanilla extract is a popular option, but you can use any flavor you prefer. Stir the candy until the flavoring is combined.
Pouring the Candy
Once the candy is flavored, pour it onto a baking sheet lined with parchment paper. Let the candy cool completely before breaking it into pieces.

Cooling the Candy

It’s important to let the candy cool slowly to prevent it from developing air pockets or cracking. Don’t move the pan while the candy cools.

Breaking the Candy

Once the candy has cooled completely, remove it from the pan and break it into pieces with a mallet or hammer.

Troubleshooting

Making angel food candy can be tricky, and problems can arise. Here are some common issues and how to fix them.
The Candy is Grainy
If your angel food candy is grainy, it means the sugar has crystallized. You can try adding a tablespoon of corn syrup to the mixture to help prevent this in the future.
The Candy is Sticky
If your angel food candy is sticky, it means it wasn’t cooked long enough. Next time, make sure to cook the candy until it reaches the hard crack stage.
The Candy is Bitter
If your angel food candy is bitter, it means it was overcooked. Try cooking it for a shorter amount of time next time.
The Candy is Discolored
If your angel food candy is discolored, it means it was overcooked or cooked at too high of a temperature. Try cooking it for a shorter amount of time or at a lower temperature next time.

Conclusion

Making angel food candy may seem daunting, but with these tips, you can create a delicious treat that everyone will love. Remember to take your time and be patient, and you’ll be rewarded with a light and fluffy confection that melts in your mouth.

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