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Wisconsin Fairy Food
If you’ve never encountered Wisconsin Fairy Food before, prepare to be genuinely enchanted. This old-fashioned candy, known in some homes as Angel Food Candy or Honeycomb Candy, is a cherished Midwestern classic with deep roots in Wisconsin kitchens. Passed down through families and made especially during the colder months, Fairy Food is light, crisp, and full of rich caramel flavor. One bite delivers an airy crunch that dissolves almost instantly, followed by a gentle sweetness that feels both nostalgic and magical.
What Makes Wisconsin Fairy Food So Special
Fairy Food isn’t just candy—it’s kitchen alchemy. With only a handful of pantry ingredients, a bubbling sugar syrup transforms into a golden foam the moment baking soda is added. That reaction creates thousands of tiny air pockets, giving the candy its signature lightness and crisp snap. Once cooled, the candy breaks into rustic shards that look almost like edible amber.
Why You’ll Love This Recipe
This recipe is fast, dramatic, and deeply satisfying. From start to finish, it takes about 20 minutes of active time, yet the result feels like something special enough for holidays and gift-giving. There’s no complicated shaping, no rolling, and no endless stirring—just a moment of bubbling excitement and a little patience while it cools.
It’s also incredibly versatile. You can enjoy it plain, dip it partially in chocolate, sprinkle it with flaky sea salt, or crumble it over desserts. Best of all, it stores beautifully when kept dry, making it ideal for make-ahead treats and edible gifts.
Ingredients
• 1 cup (330 g) dark corn syrup
• 1 cup (200 g) granulated sugar
• 1 tablespoon white vinegar
• 1 tablespoon baking soda (fresh)
• 10–15 oz (280–425 g) chocolate candy coating, chopped
• Optional: flaky sea salt for topping
Preparation Notes
Before you begin, line a rimmed baking sheet with parchment paper and set it aside. Use a heavy-bottomed saucepan that can handle rapid bubbling, as the mixture will expand dramatically once the baking soda is added. Having everything ready is essential because this recipe moves quickly once the syrup reaches temperature.
Step-by-Step Instructions
In a heavy saucepan, combine the dark corn syrup, granulated sugar, and white vinegar. Stir gently just once to moisten the sugar, then place the pan over medium-high heat. Allow the mixture to cook undisturbed until it reaches 300°F, the hard-crack stage. This usually takes between 8 and 12 minutes. Avoid stirring during this stage, as stirring can cause crystallization and affect the final texture.
Once the syrup reaches temperature, immediately remove the pan from the heat. Working quickly, whisk in the baking soda. The mixture will foam vigorously and expand several times its original volume. This reaction is what creates the signature honeycomb structure.
Without spreading or flattening, pour the foamy candy onto the prepared parchment-lined baking sheet. Let it flow naturally into a sheet about a quarter-inch thick. Leave it completely undisturbed at room temperature for one to two hours, until fully cooled and hardened.
Once cool, break the candy into irregular bite-sized pieces using your hands. The uneven shapes are part of the charm and give each piece its own character.
Melt the chocolate coating in a microwave-safe bowl using short intervals, stirring frequently until smooth. Dip about two-thirds of each candy piece into the chocolate, allowing excess to drip off. Place dipped pieces back onto parchment paper. If desired, sprinkle lightly with flaky sea salt before the chocolate sets.
Serving Ideas
Wisconsin Fairy Food shines in many settings. Arrange it in decorative tins for holiday gifts, package it in clear bags tied with ribbon, or serve it alongside coffee or espresso for a sweet contrast. It also makes a beautiful garnish when crumbled over ice cream, whipped cream, or even a simple chocolate dessert.
Helpful Tips for Success
Accuracy matters with this candy. Reaching the correct temperature is essential for achieving the right texture. Too low, and the candy will be chewy; too high, and it may taste bitter. Work quickly after adding the baking soda, as the foam collapses fast. Fresh baking soda is crucial for maximum lift and crispness.
Storage and Make-Ahead Tips
Store Fairy Food in an airtight container at cool room temperature for up to three weeks. Moisture is its biggest enemy, so avoid refrigeration. Undipped pieces can be frozen for up to one month and dipped in chocolate later for the freshest finish.
A Sweet Piece of Midwest Tradition
Wisconsin Fairy Food is more than candy—it’s a celebration of simplicity, science, and tradition. Each crunchy shard tells a story of family kitchens, winter gatherings, and recipes shared with care. Once you make it, you’ll understand why it has remained a treasured treat for generations.