Good quality chocolate for dippingmelt over a pot of boiling water or microwave
Lightly oil a parchment paper lined 9 inch (22 centimeter) cake pan.
In a medium-large pot over medium heat stir just to combine sugar and syrup, until sugar dissolves. Bring to a boil and do not stir but brush down sides with a pastry brush dipped in cold water. Insert candy thermometer, when temperature reaches 284° (140° celsius) after approximately 10 minutes, remove from heat and quickly stir in baking soda (mixture will bubble, spit and increase in volume), Pour quickly into lightly oiled prepared cake pan, do not spread (bubbles will disappear). Let cool approximately 2 hours, then dip in chocolate if desired. Keep stored in an airtight container. Enjoy!