1 bottle dark Karo syrup
2 c. sugar
8 tsp. baking soda

Mix syrup and sugar, cook over medium heat until it reaches 305 degrees on candy thermometer. Remove from heat, add soda quickly stirring. Pour immediately into 2 buttered 9"x13" cake pans. Cool 1 hour. Chunk and dip.

To Dip: In double boiler melt 2 packages semi-sweet chips and 1/2 bar paraffin wax, dip chunks in and place on waxed paper to cool.