Preparation:
Lightly grease a 13 x 2 inch pan. Mix together vinegar and coffee. In a heavy 3 quart sauce pan stir together the sugar, corn syrup and vinegar mixture. Over medium-low heat, stirring until sugar dissolves, bring to a boil. Continue cooking, without stirring, to 300 F. on a candy thermometer or until small amount of mixture dropped into very cold water separates into threads that are hard and brittle. Remove from heat. Quickly stir in baking soda, mixing thoroughly. Pour into prepared pan. DO NOT spread or texture will not be spongy; candy will spread itself. Cool; break into pieces. |
