Friday, May 22, 2009


2 teaspoons butter
1 cup sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
1 package (11-1/2 ounces) milk chocolate chips
1 tablespoon shortening


  • Line a 13-in. x 9-in. pan with foil and grease the foil with butter; set aside.
  • In a large heavy saucepan, combine the sugar, corn syrup and vinegar. Cook and stir over medium heat until sugar is dissolved.
  • Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).
  • Remove from the heat; stir in baking soda.
  • Immediately pour into prepared pan.
  • Do not spread candy. Cool.
  • Using foil, lift candy out of pan. Gently peel off foil; break candy into pieces.
  • In a microwave, melt chips and shortening; stir until smooth.
  • Dip candies in the chocolate mixture, allowing excess to drip off.
  • Place on waxed paper; let stand until set. Store in an airtight container.

Yield: 2 pounds.

Recipe from Taste of Home online under mine run candy

See my original post about this candy here.


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