| 1 | Note: the first 4-oz of semi sweet chocolate is in the block style. |
| 2 | Also the chocolate chips should be semi-sweet. |
| 3 | * the paraffin should be a 2 ?x 3-inch piece that has been cut : up. |
| 4 | ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ |
| 5 | combine the corn syrup and brown sugar in a 4-quart heavy dutch oven. |
| 6 | Cook over medium heat, stirring constantly, until the mixture boils. |
| 7 | Continue cooking the mixture until it reaches the hard crack stage (300 °F) on the candy thermometer, stirring occasionally. |
| 8 | Remove from the heat and carefully stir in the baking soda being careful as the mixture will foam up. |
| 9 | Pour the mixture at once in to a greased 13 x 9 x 2-inch baking pan. |
| 10 | When cool, turn out of the pan. |
| 11 | Break into pieces using a meat mallet or wooden spoon. |
| 12 | Combine the semi-sweet chocolate pieces and the chocolate chips, butter and paraffin wax in the top of a double boiler. |
| 13 | Place over simmering water, stirring until melted. |
| 14 | Remove form the heat, but keep over the hot water. |
| 15 | Dip the candy into the chocolate using a large cooking fork. |
| 16 | Place on waxed paper lined baking sheets. |
| 17 | Let stand until chocolate is set. |
| 18 | Store the candy in a cool place in covered containers. |
| 19 | If you wish, do not coat the candy with the chocolate candy can be stored for several months in the freezer. |
| 20 | makes 3 pounds of candy. |
