MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Angel Food Candy
  Categories: Candies, Christmas, Gifts, Chocolate
       Yield: 10 servings
       2 c  Light Corn Syrup; Karo
       2 c  Brown Sugar; Firmly Packed
       4 ts Baking Soda
       4 oz Semi-Sweet Chocolate; Cut Up
      12 oz Chocolate Chips; 1 Pk
     1/4 c  Butter Or Regular Margarine
            Paraffin; *
   NOTE:  The first 4-Oz of semi sweet chocolate is in the block style.
          the chocolate chips should be semi-sweet. * The paraffin
   should be a 2 1/2 X 3-inch piece that has been cut
   :       up.
   Combine the corn syrup and brown sugar in a 4-quart heavy Dutch oven.
   Cook over medium heat, stirring constantly, until the mixture boils.
   Continue cooking the mixture until it reaches the hard crack stage
   (300 degrees F) on the candy thermometer, stirring occasionally.
   Remove from the heat and carefully stir in the baking soda being
   careful as the mixture will foam up.  Pour the mixture at once in to
   a greased 13 X 9 X 2-inch baking pan. When cool, turn out of the pan.
   Break into pieces using a meat mallet or wooden spoon.  Combine the
   semi-sweet chocolate pieces and the chocolate chips, butter and
   paraffin wax in the top of a double boiler. Place over simmering
   water, stirring until melted.  Remove form the heat, but keep over
   the hot water.  Dip the candy into the chocolate using a large
   cooking fork.  Place on waxed paper lined baking sheets. Let stand
   until chocolate is set.  Store the candy in a cool place in covered
   containers. If you wish, do not coat the candy with the chocolate
   Candy can be stored for several months in the freezer.
   Makes 3 pounds of candy.