Candy From Miss Pixie

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 20
• 1 cup sugar
• 1 cup light corn syrup
• 1 tablespoon vinegar
• 1 1/2 tablespoons baking soda
• 1 (12 ounce) package semisweet chocolate or 1 (12 ounce) package milk chocolate, 1 piece, melted

Recipe

• 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.