WARREN, NJ - Fairy food was made at Christmas time, and only at Christmas time, in our house for as long as I can remember. It is an airy spongy candy coated with chocolate and was always plated and eaten with our other Christmas cookies.
In some regions a similar confection is made and goes by different names: honeycomb candy, sponge candy, and angel food among them. But our family's roots are in Wisconsin and it will always be Fairy Food to me.
TIPS: Be sure to watch the candy thermometer very carefully, as it seems to rapidly increase in temperature.
Humidity is not friendly to Fairy Food. If you have to make on a humid day, refrigerate as soon as you pour mixture in the pan and freeze after dipping in chocolate
Yields 1-1 1/2 lbs
1 cup white sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
1 pound chocolate confectioners' coating or your favorite chocolate chips
Butter a 9 x 13 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.
*To melt the chocolate, place two thirds of the chocolate in a stainless steel bowl set over barely simmering water, and stir gently until totally melted. Carefully remove the bowl from the simmering water - wear oven mitts! the steam can be rather intense - and add the reserved chocolate to the melted chocolate, stirring gently until completely smooth.