Angel Food Candy
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 bitesize pieces. Dip into melted chocolate; place
on waxed paper until the chocolate is firm. Store candy tightly covered
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