1 cup sugar
1 cup dark corn syrup
1 tablespoon white vinegar
1 tablespoon baking soda
1 pound milk chocolate candy coating, melted
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 13x9-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.
Prize Winning Recipe
Christmas candy. He remembered it from when he was a boy. The ultimate compliment was when he told me my version tasted even better! My husband's a driver with a parcel service. As you can probably guess, he works long hours around the holidays—that gives me time for making treats! We have a 2-year-old (he likes to jump up on a chair and help in the kitchen) and a second child due in March. It was my dad who inspired me to first try making this
TOTAL TIME: Prep: 20 min. Cook: 25 min.
YIELD: 1-1/2 pounds (12 servings).
2 ounces: 337 calories, 11g fat (10g saturated fat), 0 cholesterol, 356mg sodium, 63g carbohydrate (61g sugars, 1g fiber), 1g protein.