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Ingredientes
- 2 c. Light Corn Syrup, Karo
- 2 c. Brown Sugar, Firmly Packed
- 4 tsp Baking Soda
- 4 ounce Semi-Sweet Chocolate, Cut Up
- 12 ounce Chocolate Chips, 1 Pk
- 1/4 c. Butter Or possibly Regular Margarine Paraffin, *
Direcciones
- NOTE: The first 4-Ounce of semi sweet chocolate is in the block style.
- Alsothe chocolate chips should be semi-sweet.* The paraffin should be a 2 1/2 X 3-inch piece which has been cut up.
- Combine the corn syrup and brown sugar in a 4-qt heavy Dutch oven.
- Cook over medium heat, stirring constantly, till the mix boils.
- Continue cooking the mix till it reaches the hard crack stage
- (300 degrees F) on the candy thermometer, stirring occasionally.
- Remove from the heat and carefully stir in the baking soda being careful as the mix will foam up. Pour the mix at once in to a greased 13 X 9 X 2-inch baking pan. When cold, turn out of the pan.
- Break into pcs using a meat mallet or possibly wooden spoon. Combine the semi-sweet chocolate pcs and the chocolate chips, butter and paraffin wax in the top of a double boiler. Place over simmering water, stirring till melted. Remove form the heat, but keep over the warm water. Dip the candy into the chocolate using a large cooking fork. Place on waxed paper lined baking sheets. Let stand till chocolate is set. Store the candy in a cold place in covered containers. If you wish, don't coat the candy with the chocolate Candy can be stored for several months in the freezer.
- Makes 3 pounds of candy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 10 servings | |
| Calories 640 | |
| Calories from Fat 182 | 28% |
| Total Fat 20.76g | 26% |
| Saturated Fat 12.88g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 620mg | 26% |
| Potassium 281mg | 8% |
| Total Carbs 119.13g | 32% |
| Dietary Fiber 3.0g | 10% |
| Sugars 78.57g | 52% |
| Protein 4.17g | 7% |
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