Instructions: Combine sugar and syrup in heavy pan. Cook at medium heat till boiling, stirring constantly. Cook till hard crack stage, 300 degrees on a candy thermometer. Remove from heat. Have a 9 x 13" pan prepared by buttering generously.( Line with foil if you wish, this makes it easier to turn out for breaking.) Add baking soda and immediately whisk till incorporated and quickly pour into pan. It will foam heavily. Break up when cool and dip in chocolate confectioners coating.

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