Angel Food Candy

1 C. sugar
1 C. dark corn syrup
1 T. white vinegar
1 T. baking soda
1 lb. chocolate candy coating (such as almond bark or Wilton's Candy Melts), melted

In a heavy saucepan combine sugar, corn syrup & 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. DO NOT overcook. Remove from heat & quickly stir in baking soda. Pour into a buttered 13 x 9 x 2" pan. DO NOT spread candy; mixture will NOT fill pan. When cool, break into bite-sized pieces. Dip into melted chocolate; place on waxed paper to set up. Store in an airtight container. Yield: 1-1/2 lbs.  

Recipe from the Vol. 2, 2003 "Taste of Home's Chocolate Lover's Cookbook"

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