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.

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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

Ingredients

Candy thermometer

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 

Directions:

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.

*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.