Link to my YouTube "making of" video: https://youtu.be/SU0-7_sTaGU
Link to original recipe: https://www.allrecipes.com/recipe/23189/angel-food-candy/
Tempering chocolate: https://www.foodnetwork.com/recipes/articles/just-the-facts-how-to-temper-chocolate
Ingredients:
1/2 c. granulated sugar
1/2 c. light brown sugar (packed)
1 c. light corn syrup (you could use dark instead)
1 T. distilled white vinegar
1 T. baking soda, sifted <--very important to do this!
12 oz. dark chocolate (or milk, if preferred...and you may need closer to a pound, depending on how you cut the candy)
1 tsp. shortening (optional, can help with the hardening of the chocolate)
Directions:
1. "Line" a 9" x 13" baking pan with parchment (yeah, it doesn't really form to it--just do your best to kind of crinkle it so it lays down a bit in it...don't worry about getting it perfect). Make sure you have the baking soda measured, sifted, ready to use in step 3.
2. In a 3 qt. saucepan (could be a different size, but this is what I used) over medium-low heat, combine the sugars, corn syrup, and vinegar. Once it is combined, do not stir any more. Clip candy thermometer to side of pan and monitor the temperature, but do NOT stir. When temperature is at 275°F, heat oven to 225°F.
3. When mixture reaches 300°F, immediately remove from heat and stir in baking soda. As soon as baking soda is stirred in, pour into parchment in the baking pan. Do NOT spread to even out!
4. Transfer to oven and bake for 10 min, then reduce temperature to 175°F and bake for additional 10 min.
5. Place on cooling rack and allow to cool almost completely before removing (it will be hard/solid).
6. Break into pieces...you can do this how you like, but I find this works best: use a butterknife and mallet to gently tap and break (see photo).
7. If desired, follow the instructions on the Food Network link (above) to temper melted chocolate to coat the pieces. Let set, then enjoy!
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