Angel Candy

1 c Sugar
1 c Dark corn syrup
1 T Vinegar
1 T 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°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 13x9x2" Baking pan.
When cool, break into bite size pieces.
Dip into melted chocolate; Place on waxed paper until the chocolate is firm.
Store candy tightly covered.

Yield: 1-1/2 pound