Ann McCue


Have been making this candy for years. everyone waits every christmas to get some.
I saw a few recipes on the site that are the same but just a bit different so I thought I would post mine too.
Hope you like it as much as I do!!

pinch tips: Parchment Paper Vs Wax Paper


1 c
1 c
dark karo syrup
1 Tbsp
white vinegar
1 Tbsp
baking soda
your favorite dipping chocolate (i use ghirardelli 2.5lb chocolate dipping bar. i always get it at sams club before the holiday season in early november)

Directions Step-By-Step

combine sugar, karo syrup and vinegar in a heavy sauce pan
on med high heat. stir until sugar is disolved then quit stiring
cook until reaches 300 degrees on candy thermometer
remove from heat and add baking soda
Stir quickly, it will start foaming
when soda is mixed in and candy is nice and foamy,(this only takes 30 seconds or so), slowly pour onto slightly buttered pan.
DO NOT SPREAD you want it high so pour in one place, it will spread out slightly by itself
wait a few hours for it to cool then place a knife in it and break it int desired size pieces
dip in chocolate to coat and place on wax paper until set.

About this Recipe

Course/Dish: Candies, Other Snacks