In a medium saucepan combine the sugar, corn syrup, and vinegar. Cook over medium high heat, stirring constantly, until the sugar has dissolved.

Continue cooking without stirring until the temperature reads 300 degrees on a candy thermometer. Keep a close eye on it as it goes fast!

Remove from heat and stir in the baking soda.

Pour into a 9 x 9 pan lined with parchment paper. Do not spread the candy, just let it spread out naturally. It will not take up the entire pan.

Once it has cooled break it into small pieces.

Place the chocolate in a microwave safe dish and microwave in 20 second intervals, stirring after each interval, until it is melted.

Dip each piece of candy into the chocolate and place on a parchment paper lined baking sheet. Quickly sprinkle with the sprinkles. Allow the chocolate to harden and enjoy!

Store candy in an air tight container for up to 2 weeks.