Ingredients
1 cup white sugar
1 cup dark corn syrup
1 tbsp SIDS RASPBERRY VINEGAR
1 tbsp baking soda
600 g dark chocolate chips
Directions
Grease a disposable 20 x 20 cm baking pan. Stir sugar, corn syrup and SIDS RASPBERRY VINEGAR together in a heavy saucepan until the sugar is just mixed in and the mixture looks like dirty sand. Place pan over medium-low heat. Cook to 152°C on a candy thermometer, about 15 minutes. Remove from heat then gently stir in baking soda. Pour candy into prepared pan and let cool in a draft free area.
Break cooled candy into bite-size pieces. Melt chocolate chips in a double boiler. Dip candy pieces in chocolate to coat. Let chocolate harden then store candy in an airtight container.
