Prep 20 mins
Cook 0 mins
Food for thought here, eh? another perfect treat for birthday partys
- 1 cup sugar
- 1 cup light corn syrup
- 1 tablespoon vinegar
- 1 1⁄2 tablespoons baking soda
- 1 (12 ounce) package semisweet chocolate or 1 (12 ounce) package milk chocolate, 1 piece, melted
- Grease 13-by-9-inch pan; set aside.
- Combine sugar, syrup and vinegar in 3-quart saucepan.
- Cook, stirring constantly so candy does not scorch, and until mixture reaches hard crack stage, 300 degrees.
- At this point, mixture will become foamy and will rise.
- If you continue to cook any longer after this point, candy will become hard.
- Remove from heat; quickly add baking soda, mixing with a few fast strokes, as it is added.
- Baking soda must be stirred rapidly into mixture as it is added.
- Immediately pour mixture into prepared pan.
- If candy is left in saucepan for even a short time, it will stick.
- It is not necessary to spread candy over bottom of pan.
- Cool, then break into small pieces.
- Dip each piece into melted chocolate.
- Store in refrigerator.
- Makes about 1 pound candy.
- Note: Candy should be a light caramel color. It should be slightly puffy, even puffier than a Butterfinger candy bar but not as flaky. This is more airy. If you can, use VERY GOOD milk chocolate to cover it.