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Chocolate Covered Honeycomb

1/2 cup firmly packed brown sugar
1/2 cup sugar
1 cup dark corn syrup
1 tablespoon white vinegar
1 tablespoon butter
1 tablespoon baking soda
2 cups (12-ounces) semisweet chocolate chips
1 tablespoon vegetable shortening

Line bottom and sides a 13 x 9 x 2-inch baking pan with lightly
buttered aluminum foil. Set aside.

Combine combine the brown sugar, sugar, corn syrup, vinegar and
butter in a large, heavy cooking pot. Cook over medium heat, stirring
constantly until sugar dissolves. Continue cooking syrup, without
stirring, to 300F (150C) on a candy thermometer, about 15 minutes.
(A small amount of syrup will separate into brittle threads when
dropped into cold water.)

Remove from heat and stir in baking soda, mixing well. Mixture will
foam up. Quickly pour into prepared pan. Allow to set at room
temperature until firm. Invert pan and peel off foil. Break into

Melt chocolate and shortening in double boiler over simmering water;
dip candy pieces in chocolate. Place on waxed paper-lined baking
sheets and allow to dry at room temperature. Store tightly covered
at room temperature.

Makes about 2 1/2 pounds candy.


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3 of 5 people found the following review helpful:
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Honeycomb candy is SO good!, May 18, 2006 - 12:51 AM
Reviewer: Anonymous from Arizona
This candy reminds me of a Butter Finger Candy bar, only it's crispier, very airy, and has more flavor.

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