Ingredients:
| Ingredients | Quantity |
|---|
| Dark corn syrup | 1 cup |
| Granulated sugar | 1 cup |
| White vinegar | 1 tablespoon |
| Baking soda | 1 tablespoon |
| Chocolate candy coating | 10-15 oz |
Instructions:
- Prepare Your Equipment:
- Line a 9×13-inch baking sheet with parchment paper or a silicone baking mat. Lightly grease it to prevent sticking.
- Have a candy thermometer, wooden spoon, and heatproof spatula ready.
- Cook the Syrup:
- In a large saucepan, combine the dark corn syrup, granulated sugar, and white vinegar.
- Stir constantly over medium heat until the sugar has dissolved.
- Bring to Temperature:
- Attach the candy thermometer to the side of the pan, ensuring it doesn’t touch the bottom.
- Boil the mixture without stirring until it reaches 300°F (149°C) on the candy thermometer (hard crack stage), about 10-15 minutes.
- Add Baking Soda:
- Remove the saucepan from heat once it reaches 300°F.
- Quickly stir in the baking soda until fully incorporated. The mixture will foam up rapidly
- Pour and Cool:
- Immediately pour the foamy mixture onto the prepared baking sheet without spreading it out.
- Allow it to cool completely at room temperature for about 1-2 hours.
- Break into Pieces:
- Once cooled and hardened, break the candy into bite-sized pieces using your hands or a sharp knife.
- Coat with Chocolate:
- In a microwave-safe bowl, melt the chocolate candy coating in 30-second intervals until smooth.
- Dip each piece of Fairy Food into the melted chocolate, ensuring full coverage.
- Place the coated pieces on a parchment-lined baking sheet to set.
- Allow the chocolate coating to set completely at room temperature or in the refrigerato
