Here’s the first one – Angelfood Candy.
1 cup sugar
1 cup light syrup
1 tbsp vinegar
1 tbsp baking soda
3 boxes of Baker’s semi-sweet chocolate squares
Butter a 9×12 cake pan. Combine the sugar, syrup and vinegar and cook without stirring to 310 degrees on a candy thermometer (just over hard crack stage). Remove from heat; stir in the baking soda. When the soda gets added, work fast. VERY IMPORTANT: Stir quickly to get the baking soda dissolved and mixture has started to bubble up before putting in the pan. If the soda doesn’t dissolve, you will get chunks of it in the candy and it’s nasty to bite into!
Pour into the prepared pan – do NOT attempt to spread. Let it cool at least 4 hours.
Take the chunk of candy out of the pan and break it into small pieces (I use a knife to break it into smaller chunks, put it into a recloseable plastic bag, and tap it with a rubber mallet),
Melt the chocolate; dip the candy pieces in the chocolate and set on a wax paper-lined cookie sheet. Let sit until set (I stuff it in the fridge for a few hours).