Hot Air Candy Recipes

ANGEL FOOD CANDY

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.

MILLIONAIRE CLUSTERS

Steps:

• Grease four baking sheets with 2 tablespoons butter; set aside. , In a large heavy saucepan, combine the milk, sugars, corn syrup, salt and remaining butter. Bring to a boil, stirring frequently. Cook over medium heat until a candy thermometer reads 238° (soft-ball stage), stirring occasionally. , Remove from the heat. Stir in pecans and vanilla. Drop by tablespoonfuls onto prepared baking sheets. Let stand until set. , Drizzle melted candy coating over clusters; chill for 10 minutes or until set. Store in airtight containers.

HOT AIR CANDY

Steps:

• combine sugar, karo syrup and vinegar in a heavy sauce pan on med high heat. stir until sugar is disolved then quit stiring cook until reaches 300 degrees on candy thermometer remove from heat and add baking soda Stir quickly, it will start foaming when soda is mixed in and candy is nice and foamy,(this only takes 30 seconds or so), slowly pour onto slightly buttered pan. DO NOT SPREAD you want it high so pour in one place, it will spread out slightly by itself wait a few hours for it to cool then place a knife in it and break it int desired size pieces dip in chocolate to coat and place on wax paper until set.