Cookies, Candy & Desserts |
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Angel Food Candy - 2006
Recipe courtesy of Dorothy Nohl
INGREDIENTS
PREPARATION
Combine sugar and syrup in a saucepan. Cook to hard crack stage (290 degrees). Remove from heat. Add baking soda and beat very quickly until well mixed. Pour into a jellyroll pan. Let cool. Handling very gently, break the cooled mixture into pieces and dip in melted dipping chocolate.
- 2 Cups Light Brown sugar -- Packed
- 2 Cups light corn syrup
- 4 Teaspoons Baking Soda
- Dipping Chocolate
PREPARATION
Combine sugar and syrup in a saucepan. Cook to hard crack stage (290 degrees). Remove from heat. Add baking soda and beat very quickly until well mixed. Pour into a jellyroll pan. Let cool. Handling very gently, break the cooled mixture into pieces and dip in melted dipping chocolate.