1 tsp. butter
1 cup sugar
1 cup dark corn syrup
1 Tbsp. white vinegar
1 Tbsp. baking soda
½ lb. dark chocolate candy coating, coarsely chopped
1 tsp. shortening, divided
½ lb. milk chocolate candy coating, coarsely chopped
Prepare a 9-in. square pan by lining it with foil and grease with butter.
In a large saucepan, combine sugar, corn syrup and vinegar. The mixture will foam so it’s important to use a large pan.
Cook over medium heat until the sugar is dissolved.
Cover with a lid for a few minutes while the mixture comes to a boil. This allows the condensation to clear the sugar crystals from the sides of the pan.
Cook, without stirring, until a candy thermometer reads 300°.
Remove from heat and stir in baking soda.
Immediately pour mixture into prepared pan and allow to cool.
Lift the candy out of pan and peel off the foil.
Break candy into small pieces.