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Angel Food Candy




Source of Recipe


internet


Recipe Introduction


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.



List of Ingredients




2 cups Light Corn Syrup -- Karo
2 cups Brown Sugar -- Firmly Packed
4 teaspoons Baking Soda
4 ounces Semi-Sweet Chocolate -- Cut Up
12 ounces Chocolate Chips -- 1 Pk
1/4 cup Butter Or Regular Margarine
Paraffin -- *


Recipe




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.