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Recipe Name: Angel Food Candy (honeycomb Candy) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Cup(s) Sugar
1 Cup(s) Dark corn syrup
1 Tablespoon(s) Vinegar
1 Tablespoon(s) Baking soda
2 Pound(s) Semisweet or bittersweet
Cook sugar, corn syrup and vinegar in heavy saucepan over medium heat,
stirring constantly until sugar dissolves, 3 to 4 minutes. Stop
stirring and bring candy to boil and continue cooking without stirring
until candy reaches hard-crack stage (300 to 310 degrees on candy
thermometer), about 10 minutes. Do not overcook. Remove candy from
heat and quickly stir in baking soda. Pour into buttered 13- by 9-inch
baking pan but do not spread (candy won't fill pan). Let candy cool.
Melt chocolate in top of double boiler over simmering water and set
aside to cool. Break hardened candy into chunks and dip into melted
chocolate. Place on wax paper until firm, about 30 minutes, or
refrigerate. Store in airtight container. Yields 2 1/2 pounds. Each
serving: calories; 313 mg sodium; 20 mg cholesterol; 0 fat; 16 grams
carbohydrates; 48 grams protein; 0.45 gram fiber Recipe Source: Los
Angeles Times - 12-16-1998 Formatted for Mastercook by Lynn Thomas - Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 2285
Calories From Fat: 278
Total Fat: 34.7g
Cholesterol: 0mg
Sodium: 4002.8mg
Potassium: 13.2mg
Carbohydrates: 533.7g
Fiber: 6.7g
Sugar: 461.4g
Protein: 4.8g

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