1 c. sugar
1 tbsp. white vinegar
1 c. dark Karo
1 tbsp. baking soda

Heat sugar and Karo to dissolve. Cook without stirring to 300 degrees on candy thermometer. Remove from fire and quickly stir in the soda. Pour into 9 x 13 inch buttered pan; do not spread. Cool and break into pieces. Dip pieces in dipping chocolate.

Melt 1 large Hershey bar and 1/4 cup paraffin over hot water. Dip pieces of candy and cool on waxed paper.