Betsy K. emailed the Dish in search of a good Fairy Food or Sponge Candy recipe.
Also called Angel Food Candy, here are the most common ingredients:
•Corn Syrup (light or dark)
•White Granulated Sugar
•Semi-sweet Chocolate (chips or bark)
Used less frequently:
•Paraffine (my mother hates this stuff)
From the Familyfun.com recipe file, here's Marsha From New London's Recipe For Angel Food Candy:
•1 tablespoon vinegar
•1 cup granulated sugar
•1/2 cup dark corn syrup
•1 tablespoon baking soda
•8 oz. chocolate
1. Cook the vinegar, sugar, and corn syrup over medium heat, stirring constantly, until sugar dissolves.
2. Continue heating without stirring until it reaches the hard-crack stage (hard brittle threads) or 300 degrees on your candy thermometer. (If you're sick of people asking, "How on earth did you manage to break another candy thermometer?", here's a handy Candy Temperature Chart.)
3. Remove from heat and stir in baking soda. Stir well.
4. Pour into ungreased 8x8 inch pan, and let spread on its own.
5. Let cool.
6. While cooling, melt your chocolate in a small saucepan over low heat. (I prefer a double boiler. If you don't have one, use a pan and metal bowl to melt your candy. Make sure the sizes don't allow for splash back into the smaller, melting bowl.)
7. Lay out your non-stick paper. Don't use cheap wax paper, it sticks to everything. If you want to be sure, use parchment paper. (There are some interesting comments on this subject at Say La Vee, where they talk about Silpat, which I've never tried with candy.)
8. Break your cooled candy into chunks, and dip in the melted chocolate.
9. Place on non-stick paper until the chocolate hardens. Store in cool place. Avoid using the fridge if possible.
Watch out for quick temperature changes which causes surface moisture.
This results in sugar and fat blooms.