Angel Food Candy

Contributed by SF&SC Y-Group
 * Makes 3 pounds of candy.

Ingredients

 * 2 cups light corn syrup, Karo
 * 2 cups brown sugar, firmly packed
 * 4 tsp baking soda
 * 4 oz semi-sweet chocolate, cut up
 * 12 oz chocolate chips, 1 package
 * ¼ cup butter or regular margarine
 * paraffin

Directions

 * 1) Combine the corn syrup and brown sugar in a 4-quart heavy Dutch oven.
 * 2) Cook over medium heat, stirring constantly, until the mixture boils.
 * 3) Continue cooking the mixture until it reaches the hard crack stage (300 °F) on the candy thermometer, stirring occasionally.
 * 4) Remove from the heat and carefully stir in the baking soda being careful as the mixture will foam up.
 * 5) Pour the mixture at once in to a greased 13x9x2-inch baking pan.
 * 6) When cool, turn out of the pan.
 * 7) Break into pieces using a meat mallet or wooden spoon.
 * 8) Combine the semi-sweet chocolate pieces and the chocolate chips, butter and paraffin wax in the top of a double boiler.
 * 9) Place over simmering water, stirring until melted.
 * 10) Remove form the heat, but keep over the hot water.
 * 11) Dip the candy into the chocolate using a large cooking fork.
 * 12) Place on waxed paper lined baking sheets.
 * 13) Let stand until chocolate is set.
 * 14) Store the candy in a cool place in covered containers.
 * 15) If you wish, do not coat the candy with the chocolate candy can be stored for several months in the freezer.