“Chocolate Chalice,” mezzotint, 6” x 4”, 2012

Jackson, Jayne Reid

Angel Food Candy

1 tablespoon vinegar
1 cup sugar
1 cup dark corn syrup
1 tablespoon baking soda
Grease a 9-inch by 9-inch pan. Combine sugar, vinegar and corn
syrup in medium saucepan. Cook over medium heat, stirring until
sugar is dissolved. Using a candy thermometer, cook without
stirring to a hard crack. Remove from heat and stir in baking soda.
Mixture should foam. Quickly pour into greased pan and let cool.
When cool, break into pieces and coat with chocolate.
Chocolate Coating:
12 ounces dark chocolate pieces (grated or chips)
¼ to ½ bar of paraffin wax (shave wax fine to melt faster)
Melt chocolate in double boiler. Add only enough shaved wax until
desired thinness. Use fork or tongs to dip candy pieces in chocolate
and place on waxed paper until set.