 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
|
This recipe is truly divine! For an extra-fresh presentation, make the candy ahead of time and dip it the day itâs needed. Ingredients:
1 teaspoon butter |
1 cup packed brown sugar |
1 cup dark corn syrup |
3 teaspoons baking soda |
1 pound milk chocolate candy coating, coarsely chopped |
Directions:
1. Line a 13-in. x 9-in. baking pan with foil and grease the foil with butter; set aside. In a large heavy saucepan, combine brown sugar and corn syrup. 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).
2. Remove from the heat; stir in baking soda. Immediately pour into prepared pan. Do not spread candy. Cool.
3. Using foil, lift candy out of pan. Gently peel off foil; break candy into pieces. In a microwave, melt candy coating; stir until smooth. Dip candies in coating, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. Yield: 1-1/2 pounds.
|
|