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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

2 c Light Corn Syrup -- Karo
2 c Brown Sugar -- Firmly Packed
4 ts Baking Soda
4 oz Semi-Sweet Chocolate -- Cut Up
12 oz Chocolate Chips -- 1 Pk
1/4 c Butter Or Regular Margarine
Paraffin -- *

NOTE: The first 4-Oz of semi sweet chocolate is in the block style. Also
the chocolate chips should be semi-sweet. * The paraffin should be a 2 1/2
X 3-inch piece that has been cut up.


Combine the corn syrup and brown sugar in a 4-quart heavy Dutch oven. Cook

over medium heat, stirring constantly, until the mixture boils. Continue

cooking the mixture until it reaches the hard crack stage (300 degrees F)

on the candy thermometer, stirring occasionally. Remove from the heat and

carefully stir in the baking soda being careful as the mixture will foam

up. Pour the mixture at once in to a greased 13 X 9 X 2-inch baking pan.

When cool, turn out of the pan. Break into pieces using a meat mallet or

wooden spoon. Combine the semi-sweet chocolate pieces and the chocolate

chips, butter and paraffin wax in the top of a double boiler. Place over

simmering water, stirring until melted. Remove form the heat, but keep over

the hot water. Dip the candy into the chocolate using a large cooking

fork. Place on waxed paper lined baking sheets. Let stand until chocolate

is set. Store the candy in a cool place in covered containers. If you wish,

do not coat the candy with the chocolate Candy can be stored for several

months in the freezer. Makes 3 pounds of candy.

Questions, Comments & Reviews

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