Served as dessert. Vegetarian dish. Speciality: Ester candy recipes.

1 Cup Sugar

1 Cup dark Corn syrup

1 Tablespoon Vinegar

1 Tablespoon Baking Soda

1 lb. Chocolate Almond bark, melted

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 degree F. (hard crack stage) on a candy thermometer. Do not overcook. Remove from the heat and quickly stir in baking soda. Pour into a buttered 13inch x 9-inch x 2 inch baking pan. When cool, break into bite size pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm.

Yields: 1-1/2 pounds

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