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1. Grease an 8 by 8-inch baking dish with butter then line it with 2 pieces of parchment paper so that the paper hangs over all 4 sides. Then generously grease the paper with more butter.
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2. Add the sugar, butter, corn syrup and salt into a heavy-bottomed, deep-sided, medium-sized saucepan.
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3. Heat over medium-high heat until the mixture turns amber colored, about 10 to 15 minutes. (You can swirl the pan, but don't stir.)
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4. Once the mixture is amber-colored, turn off the heat and use a wooden spoon to stir in the baking soda and vanilla. (Be careful because the mixture will foam up. Don't stir too much because you want the bubbles in the candy.)
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5. Pour the candy into the prepared dish and don't move the dish until the candy is fully set, about 1 to 2 hours.
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6. Once set, break or cut the candy into about 1 to 2-inch-sized pieces. You will have smaller candy crumbs too. They are still delicious, so don't discard them. Use the crumbs to garnish cupcakes, cake, ice cream, pancakes, waffles, yogurt, etc.
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7. Melt the chocolate in a microwave (for 30 seconds at a time, stirring in between and continuing for 30 second increments until smooth) or in the top of a double boiler. To coat the candy, gently brush off any small crumbs on the candy, dip it in the chocolate, and remove it with a fork to let the excess chocolate drip off. Place it on a wire rack or a parchment paper-lined baking sheet.
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8. Let the chocolate set before serving or packaging the candy.
