Honeycomb
Honeycomb:
1 cup sugar
1 cup dark corn syrup
1 Tbsp whtie vinegar
1 Tbsp baking soda
Chocolate coating:
1 12-oz package semisweet chocolate chips
3 Tbsp solid vegetable shortening
1 ounce unsweetened baking chocolate, broken into pieces
To prepare the honeycomb:
Line 8x8 in baking dish with foil. Butter generously. Set aside.
In 2-quart microwave-safe bowl, combine sugar, corn syrup, and vinegar. Cook on high (600-700 watts) for 3 minutes, stirring several times. Continue to cook 7 to 10 minutes or until mixture has thickened and candy thermometer registeres 300 degrees (or until small amount of mixtrue separates into hard and brittle threads when dropped into very cold water). Quickly stir in baking soda (mixture will foam), blending completely. Pour into prepared dish, tilting to cover bottom evenly. Cool at room temperature for 1 hour or until firm. (Note: Do not refrigerate.) Break honeycomb into pieces and set aside.
To prepeare chocolate coating:
In 2-quart microwave-safe bowl, combine chocolate chips, shortening, and baking chocolate. Using wood sppon, stir through to melt thoroughly. (Note: Chocolate will not appear melted until stirred; do not cook chocolate, just heat long enought ot soften.)
To finish candy:
Dip honeycomb piecs into chocolate, covering completely. Place on wax paper. Cool at room temperature.