Categories: Candies 
      Yield: 12 servings 
  
      1 c  Sugar 
      1 c  Dark corn syrup 
      1 tb Vinegar 
      1 tb 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 (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-in. x 9-in. x 2-in. baking pan. When 
  cool, break into bitesize pieces. Dip into melted chocolate; place on waxed 
  paper until the chocolate is firm. Store candy tightly covered. Yield: 
  1-1/2 pounds