"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
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.
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