Old Fashioned Angel Food Candy is one of the easiest and tastiest homemade candy recipes!
I have a confession to make…I haven’t started my Christmas shopping yet. Not one single gift has been purchased. As of when I’m writing this post, I have 13 days to get all of my shopping done, wrapped, and under the tree. Eeeeeks!
I just want to sit around eating Christmas candy, snuggled under blankets, reading books or watching movies. I don’t want to shop. Do you want to come do all my Christmas shopping for me? Please? If you do I’ll make a batch of this Angel Food Christmas Candy for you. Deal?
Truth be told, Angel Food candy is so easy to make, I’d get the better end of the deal. While you’d be out hitting the over crowded mall, standing in long lines, fighting over parking spaces, getting tangled up in tape, looking for your scissors, etc. I’d be mixing up just a few ingredients to create some of the tastiest Christmas candy around.
I have an aunt who used to make Angel Food Candy each year, and it wasn’t until she brought it up to me the other day that I even remembered it. It’s probably been 30 years since I’ve had Angel Food Candy, but now that she’s given me the recipe and I’ve made it myself, you can bet another year won’t go by without me making it again.
You may be wondering what Angel Food Candy is. It’s kind of hard to describe but it’s a hard-ish candy, also known as “sponge candy” or “honeycomb candy”. It tastes like toffee, but has a more airy, crunchy center, and the inside looks like a sponge or honeycomb. Most Angel Food Candy doesn’t include sea salt, but I decided to up the ante just a bit and add a sprinkling of San Francisco Salt Co’s Fleur de Sel (French Sea Salt). Angel Food Candy is good without it, but amazing with. I wouldn’t skip this step if I were you!
The key to getting the center of this candy just right is making sure you don’t let the temperature of the mixture go past 300°F. The most accurate thermometer I’ve found for candy and other things is the ThermoWorks Thermapen. This isn’t sponsored…I just absolutely love this food thermometer. It is so fast and accurate, I’ve never had better luck making candy than I have when using the Thermapen. (It’s spendy, but now that I’ve used it for about a year, I think the price is well worth it!). You can buy a Thermapen on Amazon here.
If you are looking for an easy and different candy to include in your holiday entertaining plans, I can’t recommend this Angel Food Candy enough. Definitely make it! Now, I’ve got to go because I’ve got some Christmas shopping to get started. Enjoy!
- 1 cup sugar
- 1 cup dark corn syrup
- 1 tablespoon white vinegar
- 1 tablespoon baking soda
- 2 cups milk chocolate chips
- 1 Tablespoon vegetable oil
- 1 Tablespoon San Francisco Salt Co Fleur de Sel (optional)
- In a heavy saucepan, combine the sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300° (hard-crack stage) on a candy thermometer. Do not overcook (and remember that the temperature will continue to rise even after you turn the heat off, so work quickly at this point).
- Remove from the heat and quickly stir in baking soda. Quickly pour into a buttered 9-in. x 9-in. glass pan. Do not spread candy. Just pour it in and let it set.
- When cool, break into bite-size pieces.
- In the meantime, melt chocolate chips and vegetable oil together over low heat. Once melted, dip candy pieces into the chocolate, shake off excess and set on waxed paper. Sprinkle with Fleur de Sel (optional) and serve once chocolate is hardened.