1poundchocolate almond bark, chocolate melts, or semi-sweet chocolate chips
pptional toppings:sprinkles, melted white or colored chocolate
Instructions
In a large heavy bottomed pot add your sugar, water, honey and corn syrup and gently stir to combine.
Turn the heat to medium high and let bubble until a light caramel color and your candy thermometer reads 300℉. Watch closely, as it can increase in temperature quickly. Do not stir while it's cooking.
When the candy mixture has hit 300℉, remove the pan from the heat and carefully stir in your baking soda until foamy.
Pour candy mixture into a parchment lined 9x13" baking dish. Allow to set for 1 hour.
When the candy is fully set, use the edges of the parchment paper to lift it out of the pan. Allow the candy to drop to the counter from a few inches high to break it into smaller pieces. Use a sharp knife, as needed, to cut any remaining large pieces.
Add your chocolate to a microwave safe bowl and heat in the microwave on high power in 10 second increments, stirring between heat cycles, until chocolate is smooth and fully melted.
Use a fork or small tongs to dip each piece of sponge into the chocolate and place back on parchment paper. Top with sprinkles while chocolate is still soft, and allow to set.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.