Sponge Toffee (Angel Food Candy)

By á-153

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.

Ingredients

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

Preparation

Step 1

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.