Gluten Free Chocolate Coated Angel Candy

Ingredients

• 1 lb. chocolate confectioners’ coating
• 1 c. dark corn syrup
• 1 c. white sugar
• 1 TBSP vinegar
• 1 TBSP baking soda

Directions

Grease a 9×13 inch baking pan. Mix sugar, corn syrup and vinegar in medium skillet over medium heat. Stir until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from burner and stir in baking soda. Pour into baking pan. NOTE: Mixture will not fill pan. Cool completely. Melt coating chocolate in double-boiler or microwave container, stirring frequently until smooth. Break cooled candy into bite sized pieces and dip into chocolate coating. Let set on waxed paper. Store in tightly covered container.