Prep Ahead:

Line a 9x9-inch pan with parchment paper or foil. Lightly grease it. Have your baking soda pre-measured and ready to go—once the sugar mixture is ready, you’ll need to act fast.

Cook the Sugar Syrup:

In a deep, heavy-bottomed saucepan, combine sugar, corn syrup, and vinegar. Cook over medium-high heat, stirring just until sugar dissolves. Stop stirring once it begins to boil.

Reach the Right Temperature:

Let the mixture bubble undisturbed until it reaches 300°F (hard crack stage) on a candy thermometer—this will take about 7–10 minutes.

Add Baking Soda:

Once the temperature hits 300°F, immediately remove from heat and quickly whisk in the baking soda. The mixture will foam up rapidly—this is normal! Stir just enough to evenly distribute the baking soda.

Pour & Cool:

Quickly pour the foaming candy into your prepared pan. Do not spread or flatten it, or you’ll crush the airy texture. Let it sit at room temperature until completely cooled and set (about 1 hour).

Break & Serve:

Once cooled, lift the candy out of the pan and break into chunks using your hands or the tip of a knife. Optionally, dip or drizzle with melted chocolate.