1 c. white sugar
1 c. dark Karo syrup
1 tbsp. white vinegar

Cook to 300 degrees (hard crack). Remove from heat; add 1 tablespoon baking soda and pour on greased pan. Cool, break and dip.

VARIATION: Omit vinegar and increase soda to 8 teaspoons. TO DIP: Melt together 2 (12 ounce) bags chocolate chips and 1/2 bar paraffin wax. Dip candy.