Angel Food Candy

Angel Food Candy Dipped in White and Dark Chocolate

Angel Food Candy Dipped in White and Dark Chocolate

I'm trying to make this Angel Food Candy, there only 4 ingredients - 1 cup sugar, 1 cup dark molasses, 1 Tbs. vinegar, and 1 Tbs. baking soda.


I cook until at hard crack stage then add the baking soda. If I wait too long to put in pan it puffs up in the baking pot and won't rise in the pan.






Angel Food Candy is really delicious. But, you're right. You do need to be pretty quick pouring it into the buttered baking pan.


For those interested in making some of this honeycomb type candy, here's the complete recipe with the added benefit of a chocolate coating.



Angel Food Candy Recipe



Ingredients Needed:

  • 1 cup white sugar
  • 1 cup dark corn syrup
  • 1 tablespoon vinegar
  • 1 tablespoon baking soda
  • 1 pound chocolate to melt for coating


Instructions:

  1. Butter a 9x13 inch baking dish and set aside.

  2. Combine sugar, corn syrup and vinegar in a medium saucepan. Cook over medium heat, stirring constantly until sugar dissolves.

  3. Continue heating, without stirring, until temperature reaches 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.

  4. Remove from heat and stir in baking soda. Pour into buttered pan; do not spread. The mixture will not fill pan, but it will spread some naturally by itself. Allow the candy to cool completely before breaking into pieces.

  5. Melt your chosen chocolate over a double boiler or in the microwave. Stir well, and be careful not to overheat. You may want to melt two types of chocolate to give it an even more elegant look as in the photo above.

  6. Dip the bite-sized pieces into the melted chocolate and place them on a waxed paper lined tray to set. Store in an airtight container.



I guess the secret to this honeycomb candy is not to over handle it once you stir in the baking soda and pour out the mixture.


I must warn you, though, it can be very addictive!

~Angie

Comments for Angel Food Candy

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Jan 06, 2017
Baking Soda NEW
by: Beth

Gosh, sorry you had that problem. I have never had that problem, so I cannot offer any suggestions.

I just stir it in really really fast.

Jan 05, 2017
Angel Food - baking soda issue NEW
by: Oostburg, WI

There are dark spots throughout my angel food candy. They tasted bitter like baking soda. I sifted the baking soda and carefully sprinkled it evenly over the top of the liquid mixture. I quickly stirred it in being careful not to overmix, but I am wondering if I didn't mix enough? How long do I have to mix in the baking soda before I ruin the candy and it falls flat?

Has anyone ever encountered the problem of the dark spots and did you find a way to fix it? This candy takes so much time to reach the temperature and then to have it not turn out is so disappointing.

I would appreciate any suggestions you may have.

Thank you!

Mar 08, 2015
another Wisconsinite NEW
by:

Here are some tips I have learned on making angel food candy. To cool the candy, pour it into a buttered metal pan and put into a warm oven, about 200. Shut off the heat and let it cool slowly. Cooling too rapidly will make it fall. When cool tip it over on waxed paper and twist the pan to pop out the candy. To help breaking it up, carefully score the back side deeply with a sharp knife, then break along the lines.

Jan 17, 2012
Barometric Pressure and Angel Food Candy NEW
by: Angie

Hi Emily,

Testing how barometric pressure affects candy making does sound like a fun idea. The results will probably be yummy no matter how the candy turns out. :)

Barometric pressure does affect candy making because it affects the temperature at which your candy will reach boiling point. That's why people who live at higher elevations (more pressure) have to test their candy thermometers to find out at what point water boils before adjusting their boiled candy recipes.

To be honest, I'm not completely sure how the barometric pressure will effect the density of your angel food candy apart from that consideration. I, too, will be interested in hearing your findings.

I do know that humidity will cause you the most trouble when making candy. The moisture in the air causes the sugars to misbehave when cooling. That's why so many people end up with "sticky" candy! :) You'll get much better results with low humidity (around 35% or less).

Can't wait to hear all about your project. I hope you'll do a write-up about it (maybe even some photos if you can manage it) and we'll make a special page here on the site devoted to your experiment!

Jan 17, 2012
Science Fair NEW
by: Beth

Hey Emily -

What a great idea for a science project! Unfortunantly, I cannot provide any info regarding barometric pressure, but I will be curious to hear how it turns out...

Good luck!!!!!!

Jan 17, 2012
Science fair NEW
by: emily

for eighth grade science fair i am testing how barometric pressure affects Angel food candy's density or turn out. Do you know anything on how barometric pressure affects its turn out? I don't know if High barometric pressure or low barometric makes it hard. got any ideas?

Jan 13, 2012
White or Clear Karo NEW
by: Danielle

My recipe calls for the clear Kara and it is great!!! My husband is addicted! My most recent batch also stuck like cement, so I found this site looking for help and found it............THANKS for the buttered foil tip. Also, since I couldn't stand the thought of wasting all the cemented candy, I chisled it out and mixed it with melted chocolate. I called it "Angel Dust Candy"!!! It was a huge hit and tastes the same. So stop soaking the leftovers!

Dec 10, 2011
Great sight-I just came upon it! NEW
by: Denice from La Crosse

I have been trying this for some time now and I
have many of the same concerns you all out there
have had. I feel like I am now a part of love food
anonymous club here!
I did find one really important thing when making this: USE FRESH BAKING SODA! It is the difference
between it falling in the pan and setting up better.
My concern is how long to boil also.
Also I wish I had more honeycomb like in the middle of the pan, and less hard pieces that I
seem to have on the edges of the candy...even using the fresh baking soda.
Anyone out there know how to get more honeycomb?
I haven't seen a for sure answer yet.
I wish I had enought nerve to try this in the microwave.
Thanks for all the great suggestions!

Dec 02, 2011
Sponge Candy NEW
by: Roseann

Here in Buffalo we call it Sponge candy...we use dark Karo syrup not molasses, along with the vinegar and baking soda. I attempted my first last year- which came out great- except for either really big pieces or really small pieces.
This year I am trying to find a mold of sorts to make it in, so the pieces would be more even in size and shape,
Does anyone have suggestions? There are those brownie pans out there that have the dividers- but they seem too large of pieces- I thought of ice cube trays- but I'm afraid it won't rise and the heat would be too much for plastic.
Any suggestions? I found by the time you cover with chocolate- you have a pretty big piece of candy. How do the candy shops get them so even? Are there molds?

Nov 30, 2011
Why did it burn? NEW
by: Sue from Ladysmith

I hae had that happen to me... once.
For me, the reason was that after reaching a boil, I didn't turn the heat down. This stuff goes flammable in a moment!
You heat was too high in the end.

Nov 30, 2011
why did mine burn NEW
by: Anonymous

I made a recipe using brown sugar and white syrup. Also vinegar and baking soda.. The candy was smoking like crazy..My stainless pot is probably ruined. HELP

Jan 06, 2011
Vinegar and Baking Soda
by: Angie

Aha! Thanks Beth. ;)

Jan 06, 2011
Vinegar
by: Beth

The vinegar reacts with the baking soda to make it get fluffy and puffed up, otherwise it would be very very chewy and not very edible....

Jan 06, 2011
Vinegar in Candy
by: Angie

Hi Dan,

The vinegar helps to keep the candy from getting grainy. I don't understand all the science behind it, but that's the general idea. ;)


Jan 06, 2011
Vinegar
by: Dan

I see recipes with and with out vinegar. What does it do for the angel food?

Dec 21, 2010
Wisconsinites
by: P's Turn

...must have invented this stuff! I've been looking for this recipe every since I left Wisconsin! I grew up in New London, born in Appleton, and no one ever knew what I was talking about if they weren't from WI. And yes, the lower humidity is better. FL has so few days with low humidity. Thanks for all the excellent comments.

Dec 18, 2010
Making Angel Food Candy Substitutions
by: Anonymous

I only have light corn syrup but have brown sugar. Can I substitute brown sugar for white sugar in the recipe?

Nov 22, 2010
Tips for Making Angel Food Candy
by: Angie

On another page Rhonda offered this tip for making angel food candy (sponge candy). I wanted to add it here so that more people can be helped.


Rhonda suggested that after make your candy and pour it on the tray, pop it into an oven preheated to 225 degrees for 10 minutes and then lower the temperature to 170 and bake for another 10 minutes.


Rhonda said that this makes the candy stay nice and puffy and delicious.


If anyone else has tips for making angel food candy successfully, please be sure to add them.

Sep 24, 2010
To Beth
by: Linda

Hi Beth,

Thank you so much for giving me the recipe. I will try it. That was nice of you to share it with me. ;)

Sep 23, 2010
TO Linda - from Beth
by: Beth

Hi Linda - I do not have a thermometer that goes in the microwave. I use the brittle thread cold water test....

Line 8 x 8 pan with buttered foil.

In microwave, cook sugar, karo and vinegar on HIGH for 3 minutes. Stir several times during this time. Cook on high 6 - 9 minutes until thick and 300 degrees (or cold water test - brittle threads).

Stir in baking soda quickly and pour in foil lined pan. Let cool at least 1 hour or until firm.

Sep 23, 2010
To Beth Re: Microwaving
by: Linda

Can you give me the directions for microwaving this candy? Not sure how long to do it and do you have a thermometer that you put in the microwave? Sounds interesting and I'd like to try it this way. Thanks!

Sep 23, 2010
Buttering the pan
by: Beth

I have had better luck microwaving this than I ever had with making it on the stove. Not sure why. Sometimes it comes out better than others, but overall microwaving and using the buttered foil seem to work really well.....

I have never used molasses...always dark karo.

Sep 22, 2010
Molasses
by: Anonymous

The original post on here says molasses instead of karo syrup. Does molasses work better?

Sep 22, 2010
thank you
by: Linda

Thank you for all the hints. I love the foil and butter idea. I was able to get some of it out but had to soak the pan in water to get it all out. What I do have seems to be not quite as light and airy as I expected. Very sticky on the teeth. I had my flame on medium so not sure what else to try. I'm not brand new at candy making so I will keep trying!! ;)

Sep 22, 2010
Buttering the pan
by: Anonymous

The recipe I use calls for you to line your pan with foil and butter it. I never have it stick when I do that....

Sep 22, 2010
Making Honeycomb Candy
by: Angie

Hi Linda,

Making honeycomb candy or angel food candy does take time for the temperature to rise. It's been years since I've made a hard cooked candy, but I think maybe you really need to generously butter your pan if you don't want it to stick when you pour it out to let it set.

I think I'd be tempted to line the baking pan with buttered baking paper to make it even easier to remove and break up. I'm not sure if that would be better or not, but I'd give it a try.



Sep 21, 2010
What did I do wrong?
by: Linda

I just tried making these and it looked great until I tried to get it out of the pan. It was stuck like cement. I was only able to chisel away a little bit of it and just had to soak the rest of it in water. What I did try tasted good, stuck to my teeth a little. I did spray the 9 x 13 with Pam but what did I do wrong? I had my flame on medium and it took forever to get to 300-310. Is that normal? Thanks for anyone's help. I would love for these to come out better.

Sep 21, 2010
Thanks
by: Linda

Thank you. Now, that I'm ready to make it, can anyone tell me approx. how long it takes for the sugar to dissolve and then for it to reach 300-310? I never know if I'm waiting long enough. Also, can you use light corn syrup. Thanks!!

Sep 19, 2010
White Vinegar
by: Angie

Hi Linda,

This is generally made with white vinegar, but apple cider vinegar make work fine too. What do the rest of you use?


Sep 19, 2010
Angel Food Candy - White or cider vinegar
by: Linda

I've seen the Angel Food Candy recipe on here a few times, but now that I'm ready to make it, I'm just wondering if you use white or cider vinegar or does it matter? Thank you!!


Jan 03, 2010
humidity
by: Anonymous

I am pretty sure the room should be less humid because otherwise the candy compacts or gets sticky.
Here, in the desert, it is not such an issue. :)
*S*

Jan 03, 2010
stores ect
by: Rachael

hi Soorogies sells it and so does bernstein's candy manitowoc wi
I have also made this candy at home myself and I know that someone always told me the humidity level matters when making angel food. I was hoping to find here if you want the room more or less humid does anyone know the answer to this?

Dec 14, 2009
Angel Food
by: Sue from Ladysmith

YES I did find the place I had ordered from before:
http://www.seroogys.com/

It was really good. I also had ordered in the past from some other place I cannot recall, at about twice the price, only difference being more and higher quality milk chocolate.

I will order from Seroogy's again - a WI company, too.
Cheers and Happy Holidaze
*Sue*

Dec 14, 2009
Another Wisconsin Native
by: Beth

Thanks for the link, I will check it out!

Dec 14, 2009
Angel Food Candy
by: Another Wisconsin Native

For purchasing fantastic angel food candy, as well as many other kinds of candy, my hometown candy store, Wilmar Chocolates, is the BEST! They also have something called oysters that are out of this world and unique. I have not found them anywhere else in the country and we have lived in California, Minnesota and now Texas. I still order by mail from this store. I cannot be "home" for a visit without stopping in at Wilmar's.

Here's their web address:

http://www.wilmarchocolates.com/zc/index.php

Nov 12, 2009
Angel Food Candy
by: Beth

Hey Sue from Ladysmith -

Any luck finding any on line sellers? I wish I knew the brand we had back home in Tomah....all I know is they sure don't sell it down south!

I guess I need to go back home in the winter time to figure out what kind we used to get, if they still make it!

My Dad used to buy me angel food from a candy store in La Crosse, but it wasn't anywhere near as good as what I can make, or we used to buy as kids.

This stuff is AWESOME...love it love it love it.

Nov 12, 2009
Fondant - maybe cooked
by: Sue

My mom also used to make something she called "Fondant". I remember she thought it was a hassle to make, but so good, possibly a cooked Fondant.

They were chocolate dipped balls of powdered sugar similar to truffles. O so good.
*S*

Nov 12, 2009
WI flavorite
by: Sue from Ladysmith

Too funny about the WI comment above. I too am from WI and am addicted to Angel Food. I used to buy it online from some place and cannot remember. Anyone have any good sellers of Angel Food, preferably with molasses in it?
Thanks so much
*S*

Jan 21, 2009
Angel Food Candy
by: Beth

Thanks, Angie -

I never thought of those ideas that you mentioned! It is too good to go to waste!

Thanks again!

Dec 25, 2008
Angel Food Candy
by: Margaret

Thanks for the comments I have made about 4 or 5 batches and am steadily improving. Your right the secret is to not over mix once you add the baking soda.

Dec 17, 2008
Don't Throw Away Your Candy!
by: Angie

Hi Beth,

Don't throw away your candy that is left in crumbs. Put in a ziploc bag or an empty jam jar and save it to sprinkle on top of ice cream.

You could also use the candy crumbs to roll other types of homemade candy in, like truffles, etc.

It's too yummy to go to waste! :-)


Dec 17, 2008
Love this stuff, but too brittle?
by: Beth

I have made this candy for YEARS and absolutely love it. My problem is that when I break it into pieces, it is like hitting a diamond at the wrong angle, it fractures all to heck and I end up with pieces way too small, thin and a bunch of crumbs.

I would say about 1/4 of the pan ends up being thrown away.....does everyone have this issue?

Sometimes it works great, other times I have a mess.

Other than that problem, this stuff is GREAT! I like it WAY better than the candy store made stuff my Dad always sends me.

We had this stuff growing up in Wisconsin and I have lived down south for most of my adult life and you definitely cannot find it down here, so I started making it! Yummy!

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