Angel Food Candy

By Hklbrries

Ingredients

• 1 cup granulated sugar
• 1 cup dark corn syrup
• 1 tablespoon baking soda
• 1 tablespoon cider vinegar
• 1 to 1 1/2 pounds semi-sweet chocolate for dipping (optional)

Preparation

Step 1

Line a 9-inch square pan with aluminum foil so that it hangs over the edge of the pan by 1 to 2 inches. Butter the foil. In a large deep saucepan stir the sugar and corn syrup together. Bring to a boil and using a candy thermometer cook the mixture until it reaches 300 degrees (hard crack stage). Remove the mixture from the heat. Add the baking soda and vinegar and whisk vigorously until well mixed. The mixture will become light and foamy. Quickly pour into buttered pan. Leave on rack to cool. To unmold, pull the foil out of the pan and peel it off the candy.

Break the cooled candy into chunks with a sharp knife. Melt the chocolate in the microwave or over a double-boiler and partially dip or drizzle the angel food candy with chocolate. Store in single layers in an airtight container in the fridge for up to one week.