Honeycomb Candy

By jeaninemg

Ingredients

• 1 C sugar
• 1 C dark corn syrup
• 1 T white vinegar
• 1 T baking soda

Preparation

Step 1

Combine sugar, syrup and vinegar in large saucepan. Cook, stirring constantly until sugar dissolves. Cover pan for 1 minute to allow steam to wash down sugar crystals that cling to the sides of the pan, or wipe down crystals with a damp cloth.

Uncover pan and insert candy thermometer. Cook without stirring until 300 degrees (hard crack).

Remove from heat, stir in baking soda. Pour immediately into a buttered 9x9x2 pan. Mixture will bubble and spread itself.

Cool in pan on wire rack. Break cooled mixture into pieces. Store 2 to 3 weeks in a tightly covered container with foil or plastic wrap between layers.

You may coat with chocolate if desired.