Ingredients
To make Wisconsin Fairy Food, you will need:
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1 tablespoon white vinegar
- 1 tablespoon baking soda, sifted
- 12 ounces chocolate (milk or dark), melted
Kitchen Equipment
You’ll need the following equipment to prepare this recipe:
- Heavy-bottomed saucepan
- Candy thermometer
- Sifter
- Whisk
- Baking sheet
- Parchment paper
- Sharp knife or kitchen shears
- Microwave or double boiler (for melting chocolate)
Directions
- Prepare the Baking Sheet: Line a baking sheet with parchment paper and set it aside. Make sure your baking soda is sifted and ready to go, as you’ll need to add it quickly later on.
- Cook the Sugar Mixture: In a heavy-bottomed saucepan, combine the sugar, corn syrup, and white vinegar. Cook over medium heat, stirring constantly, until the sugar is dissolved.
- Heat to Hard Crack Stage: Attach a candy thermometer to the saucepan and continue to cook the mixture without stirring until it reaches the hard crack stage (300°F or 150°C). This will take about 10-15 minutes. Watch closely to avoid burning.
- Add the Baking Soda: Remove the saucepan from the heat and immediately whisk in the sifted baking soda. The mixture will foam up vigorously. Quickly pour the foamy mixture onto the prepared baking sheet, spreading it out evenly. Do not spread it too thin; it should be about 1/2 inch thick.
- Cool Completely: Let the candy cool completely at room temperature. Once cool, break it into bite-sized pieces using a sharp knife or kitchen shears.
- Melt the Chocolate: While the candy is cooling, melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring between each interval, until smooth. Alternatively, you can use a double boiler.
- Coat the Candy: Dip each piece of broken candy into the melted chocolate, allowing any excess to drip off. Place the chocolate-coated pieces on a parchment-lined baking sheet to set.
- Set and Serve: Allow the chocolate to set completely at room temperature or in the refrigerator. Once set, enjoy your homemade Wisconsin Fairy Food!
Tips and Tricks
- Temperature Precision: Using a candy thermometer is crucial to achieving the right texture. Ensure the sugar mixture reaches the hard crack stage for the perfect crunch.
- Quick Action: Have all your ingredients measured and ready to go before you start. The process moves quickly once you add the baking soda.
- Chocolate Options: You can use milk chocolate, dark chocolate, or even white chocolate for coating. Experiment to find your favorite.
Storing Leftovers
Store Wisconsin Fairy Food in an airtight container at room temperature. It will keep well for up to two weeks. Avoid humidity and extreme temperatures to maintain the candy’s crisp texture.
Pairings
Wisconsin Fairy Food pairs wonderfully with:
- A hot cup of coffee or tea
- Ice cream or frozen yogurt
- A glass of cold milk
FAQs
Q: Can I use dark corn syrup instead of light corn syrup? A: Light corn syrup is preferred for its neutral flavor, but dark corn syrup can be used if you don’t mind a deeper, more molasses-like flavor.
Q: Why did my candy turn out sticky? A: If your candy is sticky, it might not have reached the hard crack stage. Make sure to use a candy thermometer for accurate results.
Q: Can I make this without a candy thermometer? A: While it’s possible, it’s not recommended. The candy thermometer ensures you reach the precise temperature needed for the right texture.
Q: How can I prevent the candy from burning? A: Cook the sugar mixture over medium heat and avoid stirring once the sugar is dissolved. Keep a close eye on the thermometer to prevent overheating.
Q: Can I add flavors to the candy? A: Yes, you can add a few drops of vanilla extract or other flavorings just before adding the baking soda. Be quick and careful as the mixture will foam up.
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