Angel Food Candy Recipe - syrup

Method

• NOTE: The first 4-Ounce of semi sweet chocolate is in the block style.
• Alsothe chocolate chips should be semi-sweet.
• * The paraffin should be a 2 1/2 X 3-inch piece which has been cut up.
• Combine the corn syrup and brown sugar in a 4-qt heavy Dutch oven.
• Cook over medium heat, stirring constantly, till the mix boils.
• Continue cooking the mix till it reaches the hard crack stage
• (300 degrees F) on the candy thermometer, stirring occasionally.
• Remove from the heat and carefully stir in the baking soda being careful as the mix will foam up.
• Pour the mix at once in to a greased 13 X 9 X 2-inch baking pan.
• When cold, turn out of the pan.
• Break into pcs using a meat mallet or possibly wooden spoon.
• Combine the semi-sweet chocolate pcs and the chocolate chips, butter and paraffin wax in the top of a double boiler.
• Place over simmering water, stirring till melted.
• Remove form the heat, but keep over the warm water.
• Dip the candy into the chocolate using a large cooking fork.
• Place on waxed paper lined baking sheets.
• Let stand till chocolate is set.
• Store the candy in a cold place in covered containers.
• If you wish, don't coat the candy with the chocolate Candy can be stored for several months in the freezer.
• Makes 3 pounds of candy.