Angel Food Candy

I made this recipe a couple of times before I got it the way I wanted it. After reading other comments, here’s what I did: 1/2 cup white sugar, and 1/2 cup golden brown sugar instead of 1 full cup of white sugar. I heat mine to 295F and removed from heat, and then sifted the baking soda over the sugar mixture and stirred vigorously. I also then poured into a NON-BUTTERED 9x13” pan lined with parchment. I found that when I buttered the pan, I ended up with some gummy bits that were chewy rather than crispy. Trust me, you don’t need to butter parchment paper, it will peel away like nothing. Finally, I baked at 225F for 10 minutes and then lowered to 170F for an additional 10 minutes. I found this aided in the raising process. This all results in a light and crispy toffee that is excellent when dipped in melted milk chocolate!

I have made this one several times now and every time it comes out perfect. Fun to make too. Much less work than many other holiday candies i make with less clean up. Fellow makers should note that you can also line your glass baking dish with parchment paper and coat the paper for easier clean up and i like to ue a cutter to indent the candy softly as it cools to make it slightly easier to break apart. I also let mine get MOST of the way cool then pull the parchment of candy out and let it finish on a cutting board. I think break it in half at one of the indented lines and stick it back in the glass pan, parchment and all, to the "crack" into more manageable pieces for dipping. helps save on mess because otherwise it likes to kind of explode everywhere as you crack. Lastly, If you have too much of the pan filled or it doesn't crack correctly either A: you did not measure portions correctly B: your temperature was not exact (candy matters, it's Science more than anything and there is minimal wiggle room in Candy) or C: your baking soda was too old so it did not inflate properly. I find it is worth it to have a new candy thermometer every Holiday Season and start with fresh ingredients so I can be sure of the quality.

This was my first try at making this, actually I have never made any sort of candy before! It turned out awesome and was a very easy recipe to follow. I took all of Cara Huhman's advice and tips- thank you!! Will be making again soon!!

This recipe tastes great! I followed it exact and did the oven trick afterwards. I didn't realize I needed to sift the baking soda though so I think that's why mine came out much flatter than what I have seen in the store.