1 c. dark corn syrup
1 c. sugar
1 T. vinegar
1 T. baking soda
3 squares baking chocolate
1 c. chocolate chips
1 (1-inch) square parrafin, melted
Combine the corn syrup, sugar and vinegar in a saucepan; bring to the hard-crack stage (290
to 300 degrees on a candy thermometer). Remove from the heat and add the baking soda; stir well. (Work quickly,
as the mixture foams at this stage.) Pour into a buttered 9-inch square pan (do not spread). When cool, slide
into a clear plastic bag and break into pieces. Heat the chocolate squares, chocolate chips and paraffin together; carefully
dip the candy pieces into the chocolate mixture, then place an wax paper until set.
