Ingredients
1 cup sugar
1 cup dark corn syrup
1 tablespoon white vinegar
1 tablespoon baking soda
1 pound milk chocolate candy coating, melted
Directions
1. In a heavy saucepan, combine the sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300° (hard-crack stage) on a candy thermometer. Do not overcook.
2. Remove from the heat and quickly stir in baking soda. Pour into a buttered 13-in. x 9-in. pan. Do not spread candy; mixture will not fill pan.
3. When cool, break into bite-size pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store candy tightly covered.
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