Wisconsin Fairy Food

Ingredients

Makes ~2 lbs candy

1 cup (330 g) dark corn syrup (not light—dark adds molasses depth)

1 cup (200 g) granulated sugar

1 Tbsp white vinegar (key for crispness—do not skip)

1 Tbsp baking soda (fresh—expired won’t foam properly)

10–15 oz (280–425 g) chocolate candy coating (CandiQuik or Ghirardelli—melts smoothly, sets with snap)

Optional: Flaky sea salt for finishing

Pro Prep

→ Use a heavy-bottomed 3-qt saucepan (syrup bubbles violently).

→ Line a rimmed half-sheet pan (18×13") with parchment—no greasing.

Step-by-Step Instructions

1. Prep & Heat

Line pan with parchment; set aside.

In saucepan, combine corn syrup, sugar, and vinegar. Stir once to moisten sugar.

Cook over medium-high heat—do not stir again—until mixture reaches 300°F (hard-crack stage).

→ Time: ~8–12 minutes. Watch closely—sugar burns fast.

2. Foam & Pour (The Magic Moment!)

Immediately remove from heat.

Quickly whisk in baking soda—mixture will foam vigorously, expanding 3–4x in volume.

Pour onto parchment—do not spread. Let it pool naturally into a golden-brown sheet (~¼" thick).

3. Cool & Crack

Cool completely at room temp (1–2 hours).

Once hard and room-temp, break into 1–2" shards—irregular shapes are part of the charm.

4. Dip in Chocolate

Melt candy coating in microwave (30-sec bursts, stirring between) until smooth.

Dip ⅔ of each shard into chocolate; tap off excess.

Place on parchment. Optional: Sprinkle with flaky salt.

Let set 30 min (or refrigerate 10 min for speed).

Tips for Perfect Gravy

✅ 300°F is non-negotiable—use a candy thermometer. Below = chewy; above = burnt.

✅ Work fast after adding soda—foam collapses in 60 sec.

✅ No stirring during cooking—causes crystallization (gritty texture).

(Note: This candy is the treat—but for a spiced version, add ¼ tsp cinnamon to syrup.)

Serving Suggestions

Arrange in vintage tins lined with lace doilies

Package in cellophane bags tied with twine (label: “Wisconsin Fairy Food”)

Crumble over vanilla ice cream or whipped cream

Pair with espresso—the bitterness highlights the toffee notes

Storage & Make-Ahead Tips

Keep airtight at cool room temp 3 weeks (humidity is the enemy).

Do not refrigerate—condensation softens candy.

Pro tip: Freeze undipped shards up to 1 month; dip fresh.

Frequently Asked Questions

Can I use honey instead of corn syrup?

No—honey burns at 300°F and won’t foam properly.

No candy coating?

Use 12 oz chopped dark chocolate (70% cacao) + 1 Tbsp coconut oil.

Why is my candy chewy?

Syrup didn’t reach 300°F. Invest in a $10 candy thermometer.

Allergy Information

Contains: Soy (in candy coating—check label).

Dairy-free (if using dairy-free coating), nut-free, gluten-free, egg-free.

Nutrition Facts

(Per 1.5" piece, dipped)

There’s quiet joy in the alchemy of sugar and science—where vinegar and baking soda transform syrup into a golden, honeycombed wonder, and chocolate turns it into something worthy of fairy tales. As you bite into a shard—crisp, airy, richly coated—you’ll understand why Wisconsinites guard this recipe like treasure.

So make a batch. Dip generously. And savor the kind of magic that doesn’t need wings—

just sugar, heat, and a little bit of Midwest heart.