Angel Food Candy - sugar

Method

• In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300° (hard crack stage) on a candy thermometer.
• Do not overcook.
• Remove from the heat and quickly stir in baking soda.
• Pour into a buttered 13 x 9 x 2-inch baking pan.
• Do not spread candy; mixture will not fill pan.
• When cool, break into bite-size pieces.
• Dip into melted chocolate; place on waxed paper until the chocolate is firm.
• Store candy tightly covered.
• Yield:
• 1 1/2 pounds.