Angel Food Candy "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." Original recipe yield: 1.5 pounds. INGREDIENTS: 1 cup white sugar 1 cup dark corn syrup 1 tablespoon vinegar 1 tablespoon baking soda 1 pound chocolate confectioners' coating DIRECTIONS: 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,
Stained Glass Candy "Easy and delicious rolled chocolate, walnut, coconut and colored marshmallow candy!" Original recipe yield: 1 pound. INGREDIENTS: 1/2 cup butter 1 (12 ounce) package semisweet chocolate chips 1 (14 ounce) package flaked coconut 1 cup chopped walnuts 1 (10.5 ounce) package rainbow colored miniature marshmallows DIRECTIONS: Melt butter and chocolate chips in a pan over low heat. Let the mixture cool slightly before stirring in walnuts and marshmallows. Let cool. Spread coconut on waxed paper. Divide the cooled dough into two even portions. From each portion into a long roll. Coat the rolls with the coconut. Wrap the rolls in waxed paper then again in plastic wrap. Refrigerate overnight or longer. Cut into 1/2 inch slices to serve.