A light crunch with two different types of chocolate makes this a super tasty treat!
You will need!
Ingredients
- 1 teaspoon butter
- 1 cup sugar
- 1 cup dark corn syrup
- 1 tablespoon white vinegar
- 1 tablespoon baking soda
- 1/2 pound dark chocolate candy coating, coarsely chopped
- 1 teaspoon shortening, divided
- 1/2 pound milk chocolate candy coating, coarsely chopped
Equipment needed
- Measuring cups
- Measuring spoons
- Bowls
- 9in square pan
- Candy thermometer
- Heavy saucepan
- Wax paper
- Microwave or double broiler
- Foil
Instructions
- Line a 9-in. square pan with foil and grease foil with butter then set aside.
- In a large heavy saucepan, combine the sugar, corn syrup and vinegar. Cook and stir over medium heat until the sugar is dissolved. Bring the mixture to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).
- Remove mixture from heat and stir in the baking soda. Immediately pour into the prepared pan; do not spread candy . Allow it to cool.
- Using foil, lift candy out of the pan. Gently peel off foil; break candy into pieces.
- In a microwave, or a double boiler melt dark chocolate coating and 1/2 teaspoon shortening; stir until smooth.
- Dip half the candies in the melted dark chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until set. Repeat with milk chocolate coating and remaining 1/2 teaspoon shortening and candies. Store in an airtight container.