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Add a photoServings: 12
Ingredients
- 1 c. sugar
- 1 c. dark corn syrup
- 1 tbsp. white vinegar
- 1 tbsp. baking soda
- 1 (12 ounce.) pkg. semi-sweet chocolate chips
- 2 tbsp. vegetable shortening
- 1 ounce. unsweetened baking chocolate, broken in small pcs
Directions
- Line an 8" square microproof dish with aluminum foil; grease generously; set aside.
- Combine sugar, corn syrup and vinegar in a 2 qt glass measuring c. or possibly microproof bowl. Cook on High for 3 min. Stir several times. Continue to cook on High 7 to 10 min, till mix has thickened and candy thermometer registers 300 degrees (or possibly a small amount separates into hard and brittle threads when dropped in very cool water). Quickly stir in baking soda, blending completely. (When baking soda is added, mix will increase in volume greatly. It will puff up above sides of baking dish and does not sink too much when cooled.)
- Pour into baking dish, tilting to cover bottom. Let cold till hard, about 1 hour. Break honeycomb into pcs and set aside. Combine chocolate chips, shortening, baking chocolate in a 2 qt glass bowl. Cook on High for 2 min. Stir to thoroughly heat. Dip honeycomb pcs into chocolate covering completely. Let cold on waxed paper. Store in air tight container. Yield: 1 lb..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 12 servings | |
| Calories 318 | |
| Calories from Fat 154 | 48% |
| Total Fat 18.26g | 23% |
| Saturated Fat 10.43g | 42% |
| Trans Fat 0.71g | |
| Cholesterol 0mg | 0% |
| Sodium 340mg | 14% |
| Potassium 256mg | 7% |
| Total Carbs 47.66g | 13% |
| Dietary Fiber 5.1g | 17% |
| Sugars 24.54g | 16% |
| Protein 3.96g | 6% |
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