Chocolate Covered Honeycomb

Line bottom and sides a 13 x 9 x 2-inch baking pan with lightly buttered aluminum foil. Set aside. Combine combine the brown sugar, sugar, corn syrup, vinegar and butter in a large, heavy cooking pot. Cook over medium heat, stirring constantly until sugar dissolves. Continue cooking syrup, without stirring, to 300F (150C) on a candy thermometer, about 15 minutes. (A small amount of syrup will separate into brittle threads when dropped into cold water.) Remove from heat and stir in baking soda, mixing well. Mixture will foam up. Quickly pour into prepared pan. Allow to set at room temperature until firm. Invert pan and peel off foil. Break into pieces. Melt chocolate and shortening in double boiler over simmering water; dip candy pieces in chocolate. Place on waxed paper-lined baking sheets and allow to dry at room temperature. Store tightly covered at room temperature. Makes about 2 1/2 pounds candy.