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.
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1 ½ cups all-purpose flour
1 tsp. salt 1 tsp. baking soda
1 cup brown sugar
½ cup white sugar
1 ½ cups semi-sweet chocolate chips
Sift together the baking soda, the salt, and the flour in a large bowl. Stir these ingredients together. Pour into a large Mason jar. On top, layer the chocolate chips, the white sugar, and the brown sugar.
Attach the following recipe card to the jar:
2 cup white sugar
1/4 cocoa powder
1/2 cup milk
1 tsp vanilla extract
1/2 peanut butter
3 cups quick cooking oats
Add sugar, cocoa powder, milk and margarine to a pan and bring to a boil. Allow to cool slightly and stir in the vanilla extract, salt, peanut butter and oats. Line a tray with waxed paper and use a scoop to drop the batter on waxed paper in a round shape. Store in an airtight container when set.