Prepare your pie or cake pan by lightly coating with peanut oil, then dusting the bottom with baking soda. Be sure not to leave any clumps. Dust evenly, and set aside.
In a medium metal pot, bring the sugar, syrup, water, vinegar, to a boil, stirring slowly, but constantly. Once ingredients start to boil, stop stirring, and using a candy thermometer, boil until it reaches 300-305 degrees.
Remove from burner, and immediately stir in the baking soda, being careful not to dump it in in one clump, but making sure to shake it evenly into mixture. Do not stir too much. Fold it about 7-8 times. You want to make sure you don't leave large clumps of baking soda as they produce a brownish look. While still folding, dump mixture into the prepared pan, and let cool.
Candy is ready once the bottom of the pan is room temp.
Once cooled, turn pan upside down onto foil, wax or parchment paper, and break or cut into desired size. It will be very brittle, so be careful.
Next, take Milk Chocolate almond bark, and cut into small pieces, and melt at medium temp. in microwave. Be sure to stir choc. about every 45 sec. as not to overheat the choc. If you do, add a little peanut oil and stir. This will bring the choc. bake to proper consistency.
When choc. is melted, dip your pieces, and place on wax paper. Let cool and enjoy!
This recipe may seem detailed, but I've tried many of the others and they did not work out properly. The key is in the amount of syrup added. Do not use the recipes that call for 1c of syrup. It took me about 7-8 attempts before I perfected this one above.
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|Serving Size: 1 Serving (26g)|
|Recipe Makes: 20|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 293.2mg||10 %|
|Potassium 2.5mg||0 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 21.7g|
|Protein 0g||0 %|
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Calories per serving: 84
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