Directions
1. Grease a 9×13 inch baking dish and set aside.
2. In a large saucepan, combine sugar, corn syrup, and vinegar. Cook over medium heat, stirring constantly, until the sugar dissolves.
3. Continue cooking without stirring until the mixture reaches 300°F on a candy thermometer (hard crack stage).
4. Remove from heat, and quickly stir in the baking soda. Be prepared for the mixture to foam up vigorously.
5. Immediately pour the foamy mixture into the prepared baking dish. Do not spread or stir the mixture, as it will collapse the airy bubbles.
6. Allow the candy to cool completely at room temperature.
7. Once hardened, break into small, bite-sized pieces.
8. If desired, melt chocolate in a double boiler or microwave and dip each candy piece into the chocolate, then place on waxed paper to harden.
Variations & Tips
For a touch of flavor, you can add a teaspoon of vanilla extract or a pinch of salt to the sugar mixture before cooking. For those who enjoy a hint of spice, a sprinkle of cinnamon or nutmeg mixed into the chocolate can add a warm twist. If you’re feeling adventurous, try using flavored syrups in place of corn syrup for a unique taste.
