Angel Food Candy
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Angel Food Candy
  Candy    Christmas    Chocolate  
Last updated 6/12/2012 12:53:50 AM. Recipe ID 15705. Report a problem with this recipe.
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      Title: Angel food candy
 Categories: Candies, Christmas, Gifts, Chocolate
      Yield: 10 Servings
 
      2 c  Light Corn Syrup; Karo
      2 c  Brown Sugar; Firmly Packed
      4 ts Baking Soda
      4 oz Semi-Sweet Chocolate; Cut Up
     12 oz Chocolate Chips; 1 Pk
    1/4 c  Butter Or Regular Margarine
           Paraffin; *
 
  NOTE:  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 2 1/2 X 3-inch piece that has been cut
  :       up.
  ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
  +++
  
  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 degrees 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 13 X 9 X 2-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.
  
  Makes 3 pounds of candy.
 




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Recipe ID 15705 (Apr 03, 2005)

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