Angel Candy (106)
Yields: 32 Cup
- 1 Cup Sugar
- 1 Cup Dark Karo Syrup
- 4 Tsp. Baking Soda
1. Boil the sugar and karo syrup to the card crack stage.
2. Stir in the baking soda. Pour quickly into buttered 8x8 cake pan.
3. Cool and break into bite size pieces.
4. May be dipped in melted milk chocolate and cooled till chocolate becomes firm.