| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
La times, Latimes1 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1 |
c |
Dark corn syrup |
| 1 |
tb |
Vinegar |
| 1 |
tb |
Baking soda |
| 2 |
lb |
Semisweet or bittersweet chocolate |
INSTRUCTIONS
Cook sugar, corn syrup and vinegar in heavy saucepan over medium heat,
stirring constantly until sugar dissolves, 3 to 4 minutes. Stop
stirring and bring candy to boil and continue cooking without
stirring until candy reaches hard-crack stage (300 to 310 degrees on
candy thermometer), about 10 minutes. Do not overcook. Remove candy
from heat and quickly stir in baking soda. Pour into buttered 13- by
9-inch baking pan but do not spread (candy won't fill pan). Let candy
cool. Melt chocolate in top of double boiler over simmering water and
set aside to cool. Break hardened candy into chunks and dip into
melted chocolate. Place on wax paper until firm, about 30 minutes, or
refrigerate. Store in airtight container. Yields 2 1/2 pounds.
Each serving: calories; 313 mg sodium; 20 mg cholesterol; 0 fat; 16
grams carbohydrates; 48 grams protein; 0.45 gram fiber
Recipe Source: Los Angeles Times - 12-16-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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