Step 1

Line an 8x8 square casserole dish with non stick foil and set aside.

Step 2

In a heavy bottom saucepan, combine sugar, vinegar and corn syrup.

Step 3

Cook over medium heat stirring until the sugar dissolves.

Step 4

Continue cooking without stirring until digital candy thermometer reads 300*F (hard crack stage)

Step 5

Remove from heat.

Step 6

QUICKLY stir in baking soda - mixture will foam and double in size.

Step 7

Pour mixture into prepared casserole dish. DO NOT SCRAPE MIXTURE OUT. Just pour it.

Step 8

DO NOT BUMP, SHAKE, STIR, or MOVE pan. You want it to keep all those air bubbles in the mixture undisturbed as it cools.

Step 9

After 2 hours, once mixture has naturally cooled to room temperature, pull hard candy slab out of pan.

Step 10

Place slab on a cutting board and with a sharp knife, carefully start to crack the candy into chunks. Generally chunks should be around 1” pieces.

Step 11

Eat candy, storing extras or dip in chocolate.

Step 12

To dip candy, melt chocolate according to package directions.

Step 13

Place a chunk of candy into chocolate, submerge and lift with a fork. Tap excess chocolate off candy and place on wax paper to dry.

Step 14

Once cooled, enjoy.