"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Angel Food Candy aka sponge candy, by Monica Jensen, is from Parrish Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 C sugar 1 T vinegar - regular 1 C dark karo syrup 1 T baking soda
Mix sugar, vinegar and syrup in pan and cook to 300º. Sprinkle in soda and stir RAPIDLY. Dump onto a sheet and cool. Break apart when cool. You can dip this in chocolate and set on waxed paper to harden.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.