Best Sponge Candy Angel Food Fairy Food Recipes
CHOCOLATE ANGEL FOOD CANDY
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
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.
FAIRY FOOD
A YUMMY dessert that is good to snack on like you do cookies. It's like aerated sugar that's cooled and coated in any kind of chocolate you prefer.
Provided by GOLIZ114
Categories Desserts Chocolate Dessert Recipes
Time 35m
Yield 72
Number Of Ingredients 5
Steps:
- In a large saucepan over medium heat, stir together the sugar, corn syrup and vinegar. Bring to a boil, and heat to the hard crack stage, 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. Do not stir once the mixture begins to boil.
- While you wait for the sugar to come up to temperature, grease a 7x11 inch baking dish. When the mixture reaches the hard crack stage, remove from heat, and quickly stir in the baking soda with a long handled spoon; it will become very foamy. Pour immediately into the prepared dish, and set aside to cool. Cut into little pieces when cool.
- If you wish to coat the candies with chocolate, melt the chocolate chips in a metal bowl over a pan of simmering water, stirring occasionally until smooth. If the chocolate is too thick, some vegetable oil may be added. Dip pieces of candy in chocolate, and place on waxed paper until set.
Nutrition Facts : Calories 46 calories, Carbohydrate 9.2 g, Fat 1.4 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.8 g, Sodium 76.8 mg, Sugar 6.5 g
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.
Provided by Debbie
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 1h15m
Yield 30
Number Of Ingredients 5
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
SPONGE CANDY (ANGEL FOOD, FAIRY FOOD)
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 CHRISTMAS CANDY
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
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.
ANGEL FOOD CANDY
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
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 TOFFEE (ANGEL FOOD CANDY) RECIPE - (4.4/5)
Provided by á-153
Number Of Ingredients 5
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.
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