Candy

Honeycomb Angel Food

  • 1 cup Sugar, granulated
  • 1 cup Corn syrup, dark
  • 1 tablespoon Vinegar
  • 1 tablespoon Baking soda

    • LINE AN 8x8-inch PAN WITH FOIL. GREASE WELL.

    COMBINE SUGAR, CORN SYRUP AND VINEGAR IN A 2-quart MICROWAVABLE DISH. HEATON HIGH 8-13 MINUTES, STIRRING THOROUGHLY OFTEN, TIL MIXTURE REACHES 300°. (A SMALL AMOUNT WILL FORM HARD BRITTLE THREADS WHEN DROPPED FROM A TEASPOON INTO COLD WATER.) STIR IN BAKING SODA QUICKLY AND THOROUGHLY--MIXTURE WILL FOAM! POUR INTO PREPARED PAN AND COOL COMPLETELY. REMOVE FROM PAN AND FOIL. BREAK INTO DESIRED PIECES.

    DIP PIECES INTO MELTED CHOCOLATE COATING WITH FORK, ALLOWING EXCESS TODRIP OFF. DRY ON WAX PAPER.

    CHOCOLATE COATING CAN BE MADE WITH: 12 OUNCES CHOCOLATE CHIPS, 2 TABLESPOONS SHORTENING, AND 1 SQUARE UNSWEETENED CHOCOLATE (OPTIONAL).

    MELT IN MICROWAVE ON HIGH FOR 2 MINUTES AND STIR THOROUGHLY EVERY 20-30 SECONDS TO MELT EVENLY.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Debbie Bloomquist of Largo, FL. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!