chocolate almond bark, melted
In a heavy saucepan, combine sugar, corn syrup and vinegar.
Cook over medium heat, stirring constantly, until sugar dissolves.
Cook without stirring until the temperature reaches 300 (hard crack stage) on a candy thermometer.
Remove from the heat and quickly stir in baking soda.
Pour into a buttered 13 x 9 x 2 baking pan.
When cool, break into bitesize pieces.
Dip into melted chocolate; place on waxed paper until the chocolate is firm.
Store candy tightly covered.