Angel Food Candy-Joyce Z.

1 cup sugar

1 cup dark corn syrup

1 tablespoon vinegar

1 tablespoon baking soda

1 pound chocolate almond bark, melted (optional)

In havey saucepan, combine sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300 degress on a candy thermometer. Do not over cook. Remove from the heat and quickly stir in baking soda. Pour into a buttered 9x13 inch pan. Do not spread candy. Mixture will not fill pan. When cool, break into bite size pieces. Dip into melted chocolate an dplace on waxed paper until the chocolate is firm. Store candy tightly covered. Can also eliminate chocolate.