Angel Food Candy
1 C. Sugar
1 C. Dark corn syrup
1 T. Vinegar
1 T. Baking soda
1 lb. Chocolate almond bark - melted
In a heavy saucepan, combine 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.
Remove from the heat and quickly stir in baking soda. Pour into a
buttered 13-in. x 9-in. x 2-in. baking pan. When cool, break into
bite size pieces. Dip into melted chocolate; place on waxed paper
until the chocolate is firm.
Store candy tightly covered. Yield: 1-1/2 pounds