Hot Air Candy Recipes

HONEYCOMB

Honeycomb image

Provided by Annie Rigg

Categories Candy Dessert Kid-Friendly Halloween Shower Edible Gift Party Potluck Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 20 pieces

Number Of Ingredients 6

Ingredients

1 1/3 cups superfine sugar
1/2 cup corn syrup
Pinch of cream of tartar
1 teaspoon white wine vinegar
1 1/2 teaspoons baking soda
5 1/2 oz (150g) dark or milk chocolate

Steps:

Line a 8in. square baking pan with lightly oiled foil. Half fill the sink with cold water and have ready a whisk and the baking soda.
Place the sugar, syrup, cream of tartar, and vinegar into a medium-size, solid-based saucepan. Add 5 tablespoons water and set the saucepan over medium heat. Stir until the sugar has dissolved, then bring the mixture to a boil. Continue to cook until the mixture turns amber-colored and reaches "hard crack" stage, or 300°F (154°C) on a candy thermometer.
As soon as the caramel reaches the right temperature, remove the saucepan from the heat and plunge into the sink of cold water to speed up the cooling process. Working quickly, pour the baking soda into the caramel and whisk to combine evenly; the mixture will foam up like a mini volcano. Pour into the prepared pan in an even layer and let cool.
Melt the chocolate in a bowl set over a saucepan of barely simmering water and stir until smooth. Remove from the heat and cool slightly. Turn the honeycomb out of the pan, peel off the foil, and break into chunks. Half dip each piece into the melted chocolate. Let harden before packaging.

ANGEL FOOD CANDY

Angel Food Candy image

Sugar and dark corn syrup are cooked with vinegar and tempered with baking soda to make a crunchy candy that gets covered in a chocolate coating.

Provided by Debbie

Categories Desserts Candy Recipes Chocolate Candy Recipes

Time 1h15m

Yield 30

Number Of Ingredients 5

Ingredients

1 cup white sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
1 pound chocolate confectioners' coating

Steps:

Butter a 9x13 inch baking dish.
In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. (Mixture will not fill pan.) Allow to cool completely.
In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite-sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.

Nutrition Facts : Calories 129.4 calories, Carbohydrate 22.2 g, Fat 6 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 3.4 g, Sodium 134.9 mg, Sugar 9.9 g

HOT AIR CANDY

Hot Air Candy image

Provided by My Food and Family

Categories Recipes

Time 1h

Number Of Ingredients 6

Ingredients

1 cup white sugar
1 cup dark corn syrup
1 Tbsp vinegar
1 Tbsp baking soda
1 1/2 cups chocolate chips
2 Tbsp vegetable shortening

Steps:

In a large heavy pan, heat sugar, corn syrup, and vinegar to 290 degrees on candy thermometer. Remove from heat and add baking soda. Stir quickly until mixed.
Pour into well greased 9 by 13 pan. Let cool until hardened.
Break hardened candy into pieces. Melt chocolate chips and vegetable shortening together. Dip candy pieces in chocolate and let harden on wax paper.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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