2cupsreal chocolate chips or chopped real chocolate. You can use milkdark or semi-sweet.
Instructions
Preheat the oven to 225 F if using the oven cool method (recommended).
Line a 9 x 13 baking pan with parchment paper. Do not use wax paper because it can't handle the high temperature of the candy. Crease the edges slightly to help it sit in the pan. You will be pouring the candy onto the parchment.
Combine the sugar and corn syrup in a large saucepan (the pan must is large to allow room for the syrup space to foam up). On medium heat, stir until the sugar is dissolved, then stop stirring but continue to cook.
Sift the baking soda so no lumps remain and set near the stove.
When the syrup cones to a boil, begin checking the temperature periodically with an instant read thermometer. After it has been boiling about 5-10 minutes it will start to turn just slightly yellow which means it is nearing the proper temperature of 295 F. If the syrup is heating very unevenly, swirl the syrup in the pan and lower the heat slightly.
When the syrup reaches 295 F, stir in the sifted baking soda until just mixed. It may foam up or if already very bubbly, may sink. Immediately pour the mixture into the parchment lined pan disturbing it as little as possible. Don’t worry that it doesn’t fill the pan and don’t level it--you are trying to keep the bubbles intact.
If cooling at room temperature, leave the pan completely undisturbed.
If using the oven cool method, put the pan in a 225 F oven then turn off the heat. Let sit for 15 minutes, then remove to finish cooling.
Preparing the Chocolate and Dipping
When the candy is completely cool and firm (may take up to a couple hours—I left mine overnight), prepare the chocolate. Chop the chocolate fine and set aside. Then melt the cocoa butter (or substitute) in the microwave. Heat in 30 second bursts, stirring between bursts until melted.
Add about ¼ cup chopped chocolate to the cocoa butter. Stir until partly melted, then heat again for 10 seconds. Using the instant read thermometer, take the temperature of the chocolate every time you take it out of the microwave.
Your goal is to keep dark chocolate under 92 F or milk chocolate under 86 F. If the temperature is getting too close to the max, use shorter microwave bursts or stir for longer in between bursts. When chocolate is melted, add another ¼ cup and continue until it’s all melted.
To break the candy for dipping, score it with a knife, then break it by hand along the score lines.
Drop the candy into the melted chocolate one piece at a time, then roll it and pull it out with a fork.
Cool on a cooling rack until hardened. If the dipping chocolate cools too much, microwave again for a few seconds and stir, then continue dipping.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.