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This Angel food style candy is just the thing to serve for Easter holidays. Kids, and big kids too, love these!
1 c Sugar
1 c Dark corn syrup
1 tb Vinegar
1 tb 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