Source:

Martha Purdy

Serves/Makes:varies

Ingredients

• 1 cup (225 ml) white sugar
• 1 cup (225 ml) dark corn syrup
• 1 tbsp (15 ml) vinegar
• 1 tbsp (15 ml) baking soda
• 1 lb (.5 kg). chocolate confectioners' coating

Preparation

• Butter a 9x13 inch baking dish.
• In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar.
• Cook, stirring, until sugar dissolves.
• Heat, without stirring, to 300 degrees (150 C.) to 310 degrees (150 C.), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
• Remove from heat and stir in baking soda.
• Pour into prepared pan; do not spread.
• Mixture will not fill pan.
• Allow to cool completely.
• In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth.
• Break cooled candy into bite sized pieces and dip into melted candy coating.
• Let set on waxed paper.
• Store tightly covered.

Comments