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| + | == Description == |
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| − | Angel Food Candy |
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| + | == Ingredients == |
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| − | + | * 2 cups [[light corn syrup]], [[Karo]] |
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| − | + | * 2 cups [[brown sugar]], firmly packed |
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| + | * 4 tsp [[baking soda]] |
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| − | 4 teaspoons Baking Soda |
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| + | * 4 oz [[semi-sweet chocolate]], cut up |
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| − | 4 ounces Semi-Sweet Chocolate block, Cut Up |
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| + | * 12 oz [[chocolate chips]], 1 package |
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| − | 12 ounces Chocolate Chips, semi-sweet |
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| + | * ¼ cup [[butter]] or regular [[margarine]] |
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| − | 1/4 cup Butter Or Regular Margarine |
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| + | * [[paraffin]] |
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| − | Paraffin,* 2 1/2 X 3-inch piece cut up |
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| − | mixture boils. Continue cooking the mixture until it reaches |
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| − | the hard crack stage (300 degrees F) on the candy thermometer, |
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| − | stirring occasionally. Remove from the heat and carefully stir |
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| − | meat mallet or wooden spoon. Combine the semi-sweet chocolate |
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| − | Candy can be stored for several months in the freezer. |
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| + | == Directions == |
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| + | # Continue cooking the mixture until it reaches the hard crack stage (300°F) on the candy thermometer, stirring occasionally. |
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| + | # Break into pieces using a meat mallet or wooden spoon. |
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| + | # Let stand until [[chocolate]] is set. |
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| + | == Notes == |
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| + | * the first 4-oz of semi [[chocolate|sweet chocolate]] is in the block style. |
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| − | == Contributed by : == |
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| + | * Also the [[chocolate chips]] should be semi-sweet. |
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| + | * The paraffin should be a 2½ x 3-inch piece that has been cut up. |
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[[Category:SF&SC]] |
[[Category:SF&SC]] |
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| + | [[Category:Christmas Candy]] |
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| + | [[Category:Semi-sweet chocolate Recipes]] |
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| + | [[Category:Brown sugar Recipes]] |
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| + | [[Category:Corn syrup Recipes]] |
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| + | [[Category:Nut-Free Candies]] |
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| + | [[Category:Candy Recipes]] |
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Revision as of 17:55, 16 December 2010
Description
Contributed by SF&SC Y-Group
- Makes 3 pounds of candy.
Ingredients
- 2 cups light corn syrup, Karo
- 2 cups brown sugar, firmly packed
- 4 tsp baking soda
- 4 oz semi-sweet chocolate, cut up
- 12 oz chocolate chips, 1 package
- ¼ cup butter or regular margarine
- paraffin
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°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 13x9x2-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.
Notes
- 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 2½ x 3-inch piece that has been cut up.