1 c. sugar
1 c. dark (or light) corn syrup
1 tbsp. baking soda
1 tbsp. white vinegar

Cook until sugar dissolves. Cover for 1 minute to allow steam to wash down sugar crystals. Uncover pan - cook without stirring until 300 degrees. Remove and stir in soda.

Pour in 9 x 13 inch greased pan. It's not necessary to spread, as mixture will bubble and spread itself. Cool in pan or wire rack. Break cooled sponge into pieces. Store 2-3 weeks in tightly covered container with foil or plastic wrap between layers. Dip in chocolate before storing or if you wish you may leave it plain.