chocolate covered honeycomb

Yield: 1 serving ( Serving Size: 2 1/2 lbs candy )
Community Recipe from

Ingredients

  • 1/2 cup(s) brown sugar firmly packed
  • 1/2 cup(s) granulated sugar
  • 1 cup(s) dark corn syrup
  • 1 tablespoon(s) white vinegar
  • 1 tablespoon(s) butter
  • 1 tablespoon(s) baking soda
  • 1 tablespoon(s) vegetable shortening
  • dipping chocolate

Preparation

  1. line 13x9 pan with lightly buttered foil. Combine brown sugar, sugar, corn syrup, vinegar and butter in large cooking pot. Cook over med heat, stirring constantly until sugar dissolves. Continue cooking without stirring, to 300*F on a candy thermometer, about 15 minutes. A small amt of syrup will seperate into brittle threads when dropped into cold water. Remove from heat and stir in baking soda, mixing well. Mixture will foam up. Quickly pour into prepared pan. Allow to set at room temperature until firm. Invert pan and peel off foil. Break into pieces and dip in chocoate
March 2012

This recipe is a personal recipe added by dusty2006 and has not been tested or endorsed by MyRecipes.

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