• 1 c Sugar
• 1 c Dark corn syrup
• 1 tb Vinegar
• 1 tb Baking soda
• 1 lb Chocolate almond bark, melted

Directions

1. In a heavy saucepan, combine sugar, corn syrup and vinegar.
2. Cook over medium heat, stirring constantly, until sugar dissolves.
3. Cook without stirring until the temperature reaches 300°F (hard crack stage) on a candy thermometer.
4. Do not overcook.
5. Remove from the heat and quickly stir in baking soda.
6. Pour into a buttered 13x9x2" Baking pan.
7. When cool, break into bitesize pieces.
8. Dip into melted chocolate; Place on waxed paper until the chocolate is firm.
9. Store candy tightly covered.
10. Yield: 1-1/2 pounds