2 c. granulated sugar
1/2 c. water
2 c. real semi-sweet chocolate chips
1 c. light corn syrup
1 tbsp. baking soda
1/3 bar paraffin

In a heavy 2-quart saucepan, combine sugar, corn syrup, and water. Stir over medium-high heat until sugar dissolves. Continue cooking and stirring, until mixture reaches hard crack stage (300 degrees on a candy thermometer) and just begins to turn golden. Remove from heat and stir in baking soda. Pour onto greased baking sheet. Cool and break into pieces.

In top of a double boiler over hot water, melt chocolate chips with paraffin. Dip about 3/4 of each piece of brittle into chocolate. Place pieces of candy on waxed paper until chocolate is set. Yield: 1 1/2 pound of candy.