This has been one of my favorite candies during the Christmas holidays but is hard to find at other times of the year so having a recipe for homemade is great!
1 cup sugar
1 cup dark corn syrup
1 tablespoon white vinegar
1 tablespoon baking soda (you can dissolve in small amount of water to prevent lumps)
1 pound milk chocolate candy coating, melted
Butter a 13x-9-in. metal baking pan; set aside. In a heavy saucepan, combine the sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, just 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 prepared pan. Do not spread candy; mixture will not fill pan.
When mixture is cool, break into bite-sized pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store candy in an airtight container.
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