• 1 c. sugar
• 1 c. dark Karo syrup
• 1 Tb. white vinegar
• 1 Tb. baking soda
• 1 (12 oz.) pkg. semi-sweet, real chocolate chips
• 2 Tb. solid veg. shortening
• 1 oz. unsweetened baking
• chocolate, broken into small pieces

1. Line 8 inch square baking dish with aluminum foil; grease generously.
2. In 2 qt. glass measure or microwave safe bowl, combine sugar, corn syrup and vinegar and cook (micro) on HI (max power) 3 minutes. Stir through several times. Continue to cook on HI 7 - 10 minutes until mixture has thickened and microwave safe candy thermometer registers 300 degrees F. Quickly stir in baking soda, blending completely. Pour into baking dish, tilting to cover bottom evenly.
3. Let cool until firm, about 1 hour.
4. Break honeycomb into pieces and set aside.
5. Combine chocolate chips, shortening and baking chocolate in 2 qt. glass measure or microwave safe bowl.
6. Cook on HI 2 minutes.
7. Using wooden spoon, stir through to melt thoroughly. Drop honeycomb pieces into chocolate, covering completely.
8. Let cool on waxed paper. Store in airtight container. Yield: about 1 pound

My folks used to get "Angel Candy" around Christmas in an old grocery store called "ED'S MARKET". That's gotta be at least 40 years or more ago!! I loved that store!! Especially during the holidays! Half his produce section was given over to bulk candies and nuts!! Anyway, I have this recipe called "Honeycomb", and it's the closest thing I've found to the candy I remember as a child! You make it in your microwave and it is really, really good! Hope you try it and like it! Here it is: