ANGEL FOOD CANDY
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.
