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HOT AIR SPONGE CANDY 
1 c. sugar
1 c. dark corn syrup
1 tbsp. vinegar
1 tbsp. baking soda

Combine sugar, syrup and vinegar in heavy saucepan. Cook over medium heat, stirring until sugar dissolves. Continue cooking without stirring to 300 degrees on candy thermometer or until a little mixture dropped in cold water becomes very brittle. Remove from heat. Quickly stir in soda; mix well.

Pour into lightly buttered 9 x 9 x 2 inch pan. This will spread itself. Cool - - break into pieces. Dip in chocolate or drizzle with melted chocolate. Yields about 1 pound.

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