Angel Food Candy, Chocolate Hazelnut Truffles, White Chocolate Haystacks

We had a lovely work holiday party last night and I of course offered to make some candies for the occassion. In addition to a copius amount of chocolate caramel candies I also brought some other old favorites, Angel food candy and White Chocolate Haystacks (that my Grandma Vi had at every Christmas) and a new endeavor/favorite- chocolate hazelnut truffles.

Angel Food Candy- recipe from Allrecipes.com
Ingredients
1 Cup Sugar
1 Cup Dark Corn Syrup
1 Tablespoon Apple Cider Vinegar (or any white vinegar)
1 Tablespoon Baking soda
1 12 oz package semisweet chocolate chips (i also threw in some leftover butterscotch chips)

1. Butter a 9"x13" baking dish
2. In a medium saucepan over medium heat combine the sugar, corn syrup, and vinegar. Stir until sugar dissolves. Heat without stirring until the mixture reaches 300-310° or until a small amount of syrup dropped into cold water forms hard, brittle threads.
3. Remove from heat and stir in the baking soda. Pour into prepared pan and do not spread. Allow to cool completely
4. In a double boiler melt chocolate chips stirring constantly until smooth. Break candy into pieces and coat with the chocolate. Place pieces on a wire rack to cool completely. Store in an airtight container in the refrigerator.

Chocolate Hazelnut Truffles- recipe from Taste of Home
Ingredients:
-3/4 Cup powdered sugar
-2 Tablespoons cocoa
-4 milk chocolate candy bars (1.55oz each)
-6 Tablespoons butter
-1/4 Cup heavy whipping cream
-1 Cup ground hazelnuts

1. In a large bowl whisk together the powdered sugar and cocoa. Set aside. In a double boiler melt the butter and candy bars. Add heavy cream and reserved sugar/cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8" square dish. cover and refridgerate at least 5 hours.2. Using a melon baller or spoon, shape candy into 1" balls and roll into crushed hazelnuts. Store in an airtight container in the refrigerator.