Serves: 24
Total Calories: 69
In a heavy saucepan, combine 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. Remove from the heat and quickly stir in baking soda. Pour into a buttered 13-in. x 9-in. x 2-in. baking pan. Do not spread candy mixture will not fill pan. When cool, break into bite-size pieces. Dip into melted almond bark place on waxed paper until firm. Store candy tightly covered.
© Copyright Reiman Publications, 1993-1997
This Angel Food Candy recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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