Wisconsin Fairy Food

Instructions

1. Prepare the Pan: Line a large sheet pan with parchment paper. Do not grease the paper. Set the pan aside within easy reach.

2. Cook the Syrup: In a medium saucepan, combine the dark corn syrup, granulated sugar, and white vinegar. Place the pan over medium-high heat and attach a candy thermometer to the side. Important: Do not stir the mixture once it begins to heat.

3. Reach the Correct Temperature: Bring the mixture to 300°F (Hard Crack Stage). This is crucial for the right texture.

4. Add Baking Soda: As soon as the syrup reaches 300°F, immediately remove the pan from the heat. Quickly add the tablespoon of baking soda and whisk vigorously. The mixture will foam and expand dramatically—this is what creates the signature honeycomb texture. Mix just until the baking soda is fully incorporated.

5. Pour and Set: Immediately pour the foaming mixture onto the prepared parchment paper. It will spread and pool on its own; do not try to spread it with a spatula, as you will deflate the bubbles. Let the candy cool completely at room temperature (about 1 hour) until hard.

6. Break into Pieces: Once fully cooled and hard, lift the candy slab off the parchment and break it into bite-sized pieces by hand or with the back of a knife.

7. Melt the Chocolate: Place the chocolate candy coating in a microwave-safe bowl. Heat in 30-second increments, stirring between each, until the chocolate is completely smooth and melted.

8. Coat the Candy: Using a fork or dipping tools, dip each piece of honeycomb candy into the melted chocolate, ensuring it’s fully covered. Gently tap off any excess chocolate and place the dipped piece back onto the parchment paper.

9. Set and Store: Allow the chocolate to fully set at room temperature or in the refrigerator. Once set, store your Wisconsin Fairy Food in an airtight container at room temperature for up to one week.

Chef’s Tips:

• Candy Thermometer is Key: For best results, use a candy thermometer. If you don’t have one, you can test by dropping a small amount of syrup into a glass of cold water; it should form hard, brittle threads at 300°F.

• Work Quickly: Steps 4 and 5 happen fast. Have your baking soda measured and your sheet pan ready to go before the syrup reaches temperature.

• Keep it Dry: Ensure your utensils are completely dry, as any moisture can prevent the candy from hardening properly.

• Variation: For a festive twist, sprinkle a little flaky sea salt on the chocolate before it sets.