ANGEL FOOD CANDY


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

2 c Light Corn Syrup -- Karo
2 c Brown Sugar -- Firmly Packed
4 ts Baking Soda
4 oz Semi-Sweet Chocolate -- Cut Up
12 oz Chocolate Chips -- 1 Pk
1/4 c Butter Or Regular Margarine
Paraffin -- *

NOTE: The first 4-Oz of semi sweet chocolate is in the block style. Also
the chocolate chips should be semi-sweet. * The paraffin should be a 2 1/2
X 3-inch piece that has been cut up.


Directions

Combine the corn syrup and brown sugar in a 4-quart heavy Dutch oven. Cook


over medium heat, stirring constantly, until the mixture boils. Continue


cooking the mixture until it reaches the hard crack stage (300 degrees F)


on the candy thermometer, stirring occasionally. Remove from the heat and


carefully stir in the baking soda being careful as the mixture will foam


up. Pour the mixture at once in to a greased 13 X 9 X 2-inch baking pan.


When cool, turn out of the pan. Break into pieces using a meat mallet or


wooden spoon. Combine the semi-sweet chocolate pieces and the chocolate


chips, butter and paraffin wax in the top of a double boiler. Place over


simmering water, stirring until melted. Remove form the heat, but keep over


the hot water. Dip the candy into the chocolate using a large cooking


fork. Place on waxed paper lined baking sheets. Let stand until chocolate


is set. Store the candy in a cool place in covered containers. If you wish,


do not coat the candy with the chocolate Candy can be stored for several


months in the freezer. Makes 3 pounds of candy.


Questions, Comments & Reviews



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