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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Dipped in both white and dark chocolate, this two-toned candy really stands out on the goody tray. A batch is a tasty gift as well. Ingredients:
1-1/2 teaspoons butter, softened |
1 cup sugar |
1 cup dark corn syrup |
1 tablespoon white vinegar |
1 tablespoon baking soda |
1/2 pound white candy coating, melted |
1/2 pound dark chocolate candy coating, melted |
Directions:
1. Grease a 13-in. x 9-in. pan 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. Cook, without stirring, until a candy thermometer reads 290° (soft-crack stage).
2. Remove from the heat; stir in baking soda. Pour into prepared pan but do not spread; cool. Break into pieces.
3. Dip each candy halfway into white candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets until set. Dip plain half of candies into dark chocolate coating; allow excess to drip off. Return to waxed paper until set. Store in an airtight container. Yield: 1-1/2 pounds.
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