• 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.
  1. Combine the corn syrup and brown sugar in a 4-quart heavy Dutch oven. Cook
  2. over medium heat, stirring constantly, until the mixture boils. Continue
  3. cooking the mixture until it reaches the hard crack stage (300 degrees F)
  4. on the candy thermometer, stirring occasionally. Remove from the heat and
  5. carefully stir in the baking soda being careful as the mixture will foam
  6. up. Pour the mixture at once in to a greased 13 X 9 X 2-inch baking pan.
  7. When cool, turn out of the pan. Break into pieces using a meat mallet or
  8. wooden spoon. Combine the semi-sweet chocolate pieces and the chocolate
  9. chips, butter and paraffin wax in the top of a double boiler. Place over
  10. simmering water, stirring until melted. Remove form the heat, but keep over
  11. the hot water. Dip the candy into the chocolate using a large cooking
  12. fork. Place on waxed paper lined baking sheets. Let stand until chocolate
  13. is set. Store the candy in a cool place in covered containers. If you wish,
  14. do not coat the candy with the chocolate Candy can be stored for several
  15. months in the freezer. Makes 3 pounds of candy.