dark karo syrup
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)
1combine 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.