Description
Wisconsin Fairy Food is a light, crisp, honeycomb-style candy with a delicate toffee flavor and an airy crunch. Often dipped in chocolate, this beloved Midwestern treat is especially popular during the holidays and is known for its magical transformation when baking soda meets hot sugar syrup.
Introduction
Sometimes called Angel Food Candy or Nest Candy, this recipe has been passed down through generations in Wisconsin. With its golden, bubbly texture and irresistible chocolate coating, Fairy Food is simple to make yet impressive to serve or gift.
Why You’ll Love This Recipe
This recipe comes together quickly with just a few pantry ingredients. The dramatic foaming process is fun to watch, the candy is naturally gluten-free, and the final result is light, crunchy, and perfectly sweet with a rich chocolate finish.
Ingredients
1 cup dark corn syrup
1 cup granulated sugar
1 tablespoon white vinegar
1 tablespoon baking soda (fresh)
10–15 oz chocolate candy coating or melting chocolate
Optional: flaky sea salt for topping
Instructions
Line a large rimmed baking sheet with parchment paper and set aside.
In a heavy-bottomed saucepan, combine the corn syrup, sugar, and vinegar. Stir once just to moisten the sugar.
Place the pan over medium-high heat and cook without stirring until the mixture reaches 300°F (hard crack stage).
Immediately remove from heat and quickly whisk in the baking soda. The mixture will foam rapidly and expand.
Pour the foamy syrup onto the prepared parchment-lined pan and allow it to spread naturally. Do not smooth it out.
Let the candy cool completely at room temperature until firm.
Once cooled, break the candy into irregular bite-sized pieces.
Melt the chocolate coating according to package instructions.
Dip part of each candy piece into the melted chocolate, letting excess drip off.
Place on parchment and sprinkle lightly with flaky sea salt if desired.
Allow the chocolate to set completely before serving.
Variations
For a spiced version, add ¼ teaspoon cinnamon to the sugar mixture before cooking.
Use dark chocolate for a richer, slightly bitter contrast to the sweet candy.
Add a drizzle of white chocolate over the dipped pieces for a decorative finish.
Tips for Best Results
Use a candy thermometer to ensure the syrup reaches exactly 300°F.
Do not stir the sugar mixture while cooking to avoid crystallization.
Work quickly once the baking soda is added, as the foam collapses fast.
Avoid humid environments, as moisture can soften the candy.
Storage Tips
Store Fairy Food in an airtight container at room temperature for up to 3 weeks.
Do not refrigerate, as condensation will make it sticky.
Undipped candy can be frozen for up to 1 month and dipped later.
Serving Suggestions
Serve alongside coffee or espresso to balance the sweetness.
Package in decorative tins or bags for holiday gifts.
Crumble over ice cream or whipped cream for a crunchy topping.
FAQs
Can I use honey instead of corn syrup?
No, honey burns at high temperatures and will not produce the correct texture.
Why did my candy turn chewy?
The syrup likely did not reach 300°F before adding the baking soda.
Can I use regular chocolate instead of candy coating?
Yes, melt dark or semi-sweet chocolate with a small amount of coconut oil for smoother dipping.
Conclusion
Wisconsin Fairy Food is a perfect blend of simplicity, science, and nostalgia. With its airy crunch and rich chocolate coating, this candy feels special yet approachable. Make a batch for holidays, gifts, or anytime you want a little bit of edible magic.