Ingredients:

• 1 cup – Sugar
• 1 cup – dark Corn syrup
• 1 tbsp – Vinegar
• 1 tbsp – baking soda
• 1 tbsp – chocolate Almond

Method:

1. In a heavy sauce pan, mix sugar, corn syrup and vinegar.
2. Cook over medium heat, stirring constantly, till sugar dissolves.
3. Cook without stirring until the temperature reaches 300 degree (hard crack stage) on a candy thermometer. Do not overcook.
4. Remove from and quickly stir in baking soda.
5. Pour into a buttered 13-in. x 9-in. x 2-in. baking pan.
6. When cool, break into bite size pieces.
7. Dip into melted chocolate, place on waxed paper until the chocolate is firm.
8. Store candy tightly covered.

Recipe courtesy of Sify Bawarchi