-
1
NOTE: The first 4-Ounce of semi sweet chocolate is in the block style.
-
2
Alsothe chocolate chips should be semi-sweet.
-
3
* The paraffin should be a 2 1/2 X 3-inch piece which has been cut up.
-
4
Combine the corn syrup and brown sugar in a 4-qt heavy Dutch oven.
-
5
Cook over medium heat, stirring constantly, till the mix boils.
-
6
Continue cooking the mix till it reaches the hard crack stage
-
7
(300 degrees F) on the candy thermometer, stirring occasionally.
-
8
Remove from the heat and carefully stir in the baking soda being careful as the mix will foam up.
-
9
Pour the mix at once in to a greased 13 X 9 X 2-inch baking pan.
-
10
When cold, turn out of the pan.
-
11
Break into pcs using a meat mallet or possibly wooden spoon.
-
12
Combine the semi-sweet chocolate pcs and the chocolate chips, butter and paraffin wax in the top of a double boiler.
-
13
Place over simmering water, stirring till melted.
-
14
Remove form the heat, but keep over the warm water.
-
15
Dip the candy into the chocolate using a large cooking fork.
-
16
Place on waxed paper lined baking sheets.
-
17
Let stand till chocolate is set.
-
18
Store the candy in a cold place in covered containers.
-
19
If you wish, don't coat the candy with the chocolate Candy can be stored for several months in the freezer.
