Tuesday, June 27, 2017

ANGELS CANDY

1 cup light corn syrup
1 cup sugar
1 tbsp white vinegar
1 tbsp baking soda
1 lb chocolate almond bark

In a heavy saucepan over medium heat, combine and cook the sugar, corn syrup, and vinegar. Stir constantly, cooking until the sugar dissolves. Cook without stirring until the temperature reaches 300 degrees or the hard crack stage. Do not overcook (use a candy thermometer if at all possible). Remove from the heat and quickly stir in the baking soda. Pour mixture into a buttered 9 x 13-inch pan. Do not spread; mixture will not fill the entire pan. When candy has cooled, break into bite size pieces. Melt the chocolate bark in the microwave until completely melted. Stir after 1 minute. If not melted, stir again after 30 seconds and repeat until melted. Dip pieces into the melted chocolate bark and place on waxed paper. Let sit until the chocolate is firm. Store in a cool place in a tightly sealed container.

Yield: approximately 1 1/2 lbs.

Note: File Photo


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