1 cup dark corn syrup

1 tablespoon white vinegar

1 tablespoon baking soda

1 pkg. (12 oz.) semi-sweet chocolate chips

2 tablespoons solid vegetable shortening

1 ounce unsweetened baking chocolate, broken into small pieces

 

Line 8-inch square baking dish with aluminum foil; grease generously.  In 2-quart glass measure or microproof bowl, combine sugar, corn syrup, and vinegar; microwave on HIGH 3 minutes.  Stir through several times.  Continue to cook on HIGH 7 to 10 minutes until mixture has thickened and microproof candy thermometer registers 300 deg (or until small amount of mixture separates into hard and brittle threads when dropped into very cold water).  Quickly stir in baking soda, blending completely (Mixture will increase in volume noticeably when baking soda is added, but will sink somewhat as it cools).  Pour into baking dish, tilting to cover bottom evenly.  Let cool until firm, about 1 hour.

 

Break honeycomb into pieces and set aside.  Combine chocolate chips, shortening, and baking chocolate in 2-quart glass measure or microproof bowl.  Microwave on HIGH 2 minutes.  Using wooden spoon, stir through to melt thoroughly.  Dip honeycomb pieces into chocolate, covering completely.  Let cool on waxed paper.  Stor in airtight container.

 

Makes about 1 pound.