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1 c. sugar
1 c. dark corn syrup
1 tbsp. white vinegar
1 tbsp. baking soda
1 (12 oz.) pkg. semi-sweet chocolate chips
2 tbsp. vegetable shortening
1 oz. unsweetened baking chocolate, broken in small pieces

Line an 8" square microproof dish with aluminum foil; grease generously; set aside.

Combine sugar, corn syrup and vinegar in a 2 quart glass measuring cup or microproof bowl. Cook on High for 3 minutes. Stir several times. Continue to cook on High 7 to 10 minutes, until mixture has thickened and candy thermometer registers 300 degrees (or a small amount separates into hard and brittle threads when dropped in very cold water). Quickly stir in baking soda, blending completely. (When baking soda is added, mixture 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 cool until firm, about 1 hour. Break honeycomb into pieces and set aside. Combine chocolate chips, shortening, baking chocolate in a 2 quart glass bowl. Cook on High for 2 minutes. Stir to thoroughly melt. Dip honeycomb pieces into chocolate covering completely. Let cool on waxed paper. Store in air tight container. Yield: 1 pound.

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