Angel Food Candy

1. Generously (as in slather on thickly) butter two 13×9-inch cake pans or one 10×15-inch cookie sheet (with sides) and then set aside.
2. Measure out the baking soda, set aside.
3. Get some hot-pads out, too, while you’re at it, keep handy.
4. In a large saucepan, combine sugar and syrup, bring to a boil over medium heat until mixture reaches 290F (about 10 minutes), continue stirring.
5. If it smells like something is burning, that’s about right. But do NOT let it really burn. Of course.
6. Remove from heat. IMMEDIATELY add the baking soda and stir like crazy. Watch it, because it will start to foam up.
7. Immediately pour the mixture into prepared pans, let it ooze around and only give it a few nudges.
8. Allow pans to cool (you don’t want to bang them around or you’ll destroy the airy little bubbles that form a sort of honeycomb effect).
9. Once completely cooled and firm, break candy into bite-size-ish chunks (use a large meat cleaver in an organized and safe way to do this). Slightly smaller pieces are actually easier on your mouth, so try for about 3/4-inch chunks or so.
10. Melt butter and chocolate (microwave is my preferred method, but you can also do this on the stove-top), stirring until smooth and creamy. Add more butter or shortening if necessary (do NOT add water–big no-no!) to achieve a nice dip-able consistency.
11. Dip chunks into chocolate – either all the way under (for a full-immersion baptism) or just partially for a less covered version. Sprinkling would not be appropriate!!
12. Set dunked pieces on a rack or wax paper to dry.
13. Store covered (as if they will actually last long enough to “store”–but do try to practice restraint!) in cool dry place.