1. Grease 13-by-9-inch pan; set aside. 2. Combine sugar, syrup and vinegar in 3-quart saucepan. 3. Cook, stirring constantly so candy does not scorch, and until mixture reaches hard crack stage, 300 degrees. 4. At this point, mixture will become foamy and will rise. 5. If you continue to cook any longer after this point, candy will become hard. 6. Remove from heat; quickly add baking soda, mixing with a few fast strokes, as it is added. 7. Baking soda must be stirred rapidly into mixture as it is added. 8. Immediately pour mixture into prepared pan. 9. If candy is left in saucepan for even a short time, it will stick. 10. It is not necessary to spread candy over bottom of pan. 11. Cool, then break into small pieces. 12. Dip each piece into melted chocolate. 13. Store in refrigerator. 14. Makes about 1 pound candy. 15. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
