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Angel Food Candy

Serves

yield 1¹⁄₂ pounds

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Ingredients

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 x 9 x 2 inch 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.