Contributed by SF&SC Y-Group
- Makes 3 pounds of candy.
- 2 cups light corn syrup, Karo
- 2 cups brown sugar, firmly packed
- 4 tsp baking soda
- 4 oz semi-sweet chocolate, cut up
- 12 oz chocolate chips, 1 package
- ¼ cup butter or regular margarine
- Combine the corn syrup and brown sugar in a 4-quart heavy Dutch oven.
- Cook over medium heat, stirring constantly, until the mixture boils.
- Continue cooking the mixture until it reaches the hard crack stage (300 °F) on the candy thermometer, stirring occasionally.
- Remove from the heat and carefully stir in the baking soda being careful as the mixture will foam up.
- Pour the mixture at once in to a greased 13x9x2-inch baking pan.
- When cool, turn out of the pan.
- Break into pieces using a meat mallet or wooden spoon.
- Combine the semi-sweet chocolate pieces and the chocolate chips, butter and paraffin wax in the top of a double boiler.
- Place over simmering water, stirring until melted.
- Remove form the heat, but keep over the hot water.
- Dip the candy into the chocolate using a large cooking fork.
- Place on waxed paper lined baking sheets.
- Let stand until chocolate is set.
- Store the candy in a cool place in covered containers.
- If you wish, do not coat the candy with the chocolate candy can be stored for several months in the freezer.