What is that stuff, Sundummy? Ingredient analysis, please.
It's mostly sugar; it tastes kinda like toffee, but much much better.
When made correctly, it's like a piece of angel-food cake that's been dried out; it's super-light, like open-cell foam. But the taste... oh my, just rich and decadent goodness. The stuff I have tried in recent years (when I can find it at all) is much denser than the old stuff; it's also too hard. It should just melt in your mouth, not turn into a lump of sugary goo.
Here's a recipe I found online:
1 cup white sugar
1 cup dark corn syrup
1 tablespoon vinegar
1 tablespoon baking soda
1 pound chocolate confectioners' coating
Butter a 9x13 inch baking dish.
In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. Mixture will not fill pan. Allow to cool completely.
In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.