A delightful and airy candy treat with a golden crunch and a chocolate coating.
Grease a 9x13 inch baking dish with butter or non-stick spray.
Ensure the dish is well-greased to prevent the candy from sticking.
In a medium saucepan, combine the sugar, corn syrup, and vinegar over medium heat. Stir until the sugar dissolves.
Use a wooden spoon to stir for even heat distribution.
Heat the mixture without stirring until it reaches 300°F (hard crack stage) on a candy thermometer.
Monitor the temperature closely to avoid burning.
Remove from heat and quickly stir in the baking soda. The mixture will foam up.
Stir briskly but carefully to evenly distribute the baking soda.
Pour the foamy mixture into the prepared baking dish. Do not spread it out.
Let the mixture settle naturally for an airy texture.
Allow the candy to cool completely in the dish.
Place the dish in a cool, dry area to speed up cooling.
Break the cooled candy into bite-sized pieces.
Use a gentle tapping motion to avoid shattering the candy.
Melt the chocolate chips and shortening in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Avoid overheating the chocolate to maintain its smooth texture.
Dip the candy pieces into the melted chocolate and place them on waxed paper to set.
Use a fork for dipping to allow excess chocolate to drip off.
Let the chocolate set completely before serving or storing.
Place the candy in a cool area to speed up the setting process.
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