2 cup light corn syrup; karo
2 cup brown sugar; firmly packed
4 teaspoon baking soda
4 oz semi-sweet chocolate; cut up
12 oz chocolate chips; 1 pk
1/4 cup butter or regular margarine
1 paraffin; *
NOTE: The first 4-Oz of semi sweet chocolate is in the block style.
the chocolate chips should be semi-sweet. *
The paraffin should be a 2 1/2 X 3-inch piece that has been cut
: up. Combine the corn syrup and brown sugar in a 4-quart heavy
Dutch oven. Cook over medium heat, stirring constantly, until the
mixture boils. Continue cooking the mixture until it reaches the hard
crack stage (300 degrees F) on the candy thermometer, stirring
occasionally. Remove from the heat and carefully stir in the baking
soda being careful as the mixture will foam up. Pour the mixture at
once in to a greased 13 X 9 X 2-inch baking pan. When cool, turn out
of the pan. Break into pieces using a meat mallet or wooden spoon.
Combine the semi-sweet chocolate pieces and the chocolate chips,
butter and paraffin wax in the top of a double boiler. Place over
simmering water, stirring until melted. Remove form the heat, but
keep over the hot water. Dip the candy into the chocolate using a
large cooking fork. Place on waxed paper lined baking sheets. Let
stand until chocolate is set. Store the candy in a cool place in
covered containers. If you wish, do not coat the candy with the
chocolate Candy can be stored for several months in the freezer.
Makes 3 pounds of candy.
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