Fairy Food

Name: Fairy Food
Total time: 1200 s
Yield: 72 servings
Cuisine: American
Ingredients: 1 large quart saucepan; 3 long handled METAL spoons; 1 liquid and dry measures; 1 knife to break apart; 1 cup WHITE sugar; 1 cup White corn syrup; 1 tbsp DISTILLED white vinegar; 1 1/2 tbsp baking soda; 1 packages 12 oz chocolate chips for coating (if desired)

Rebecca @cook_3051609

Maggie Valley, North Carolina

This is really weird, but REALLY GOOD! There's NO flavoring of ANY kind except the vinegar and it comes out with a light buttery taste. Plus you can amaze your kids on the last steps because when you add the last ingredient and stir it changes color!

Rebecca @cook_3051609

Maggie Valley, North Carolina

Saved

Ingredients

20 mins

72 servings

utensils
1 largequart saucepan
3long handled METAL spoons
1liquid and dry measures
1knife to break apart
ingredients
1 cupWHITE sugar
1 cupWhite corn syrup
1 tbspDISTILLED white vinegar
1 1/2 tbspbaking soda
1 packages12 oz chocolate chips for coating (if desired)

Saved

Steps

20 mins

1

In saucepan, over medium heat combine sugar, corn syrup and vinegar. Be prepared to stir!
2

Don't stop stirring until the mixture comes to a boil. Soon as you achieve bubbles around the ENTIRE EDGE of your pan you can stop stirring. Don't worry, it won't burn.
3

Now that we're boiling the waiting begins. It took me three spoons to reach the hard crack stage we're aiming for with this candy. This stuff is EXTREMELY STICKY, be careful while testing!
4

Hard crack stage is when a small amount of candy mixture dropped into a cup of very cold water immediately forms a hard brittle strand. Or for you candy thermometer owners about 300-310 degrees F.
5

While you're waiting for your sugar to come to temp butter a dish to cool your fairy food in. I used a gigantic pizza tin this time but anything from an 7 x 11" baking dish on up to a 9 x 13" will work.
6

It takes about 15 minutes to hit hard crack on medium heat but cook times do vary across appliances and cookware so be sure to test before taking your candy off the heat.
7

Once you confirm hard crack stage, move! Take your pot off the heat, dump your 1 1/2 Tbsp. baking soda into it and beat briskly with a long handled metal spoon. If you smell burnt butter and your mixture becomes this creamy brownish yellow color that turns almost orange you did it right.
8

Make sure to leave some air in the mixture, you WANT it foamy. This is why the long handled spoon. Give it just about 6-7 strokes, just enough to whip the baking soda in completely.
9

Pour it all into your nice buttery dish and let it cool completely. If you want to coat it with chocolate, melt your chips in a double boiler, cut your fairy food into pieces and dip them.
10

This will keep up to a month in the fridge and makes from 2-6 dozen candies depending on how you cut it.
https://cookpad.wasmer.app/us/recipes/425788-rebas-guide-to-successful-candy-making

Reba's guide to successful candy making