Angel Food Candy

In heavy saucepan, combine sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the candy thermometer reaches 300° (hard-crack stage). Do not overcook. Remove from heat and quickly stir in baking soda (mixture will foam). Pour immediately into a buttered 13 x 9 x 2-inch metal pan. Do not spread as the mixture will not fill the pan. When cool, break into bite-sized pieces. Dip into favorite chocolate coating and place on waxed paper until the coating is firm. Store candy in tightly covered containers. Makes 1 1/2 pounds.