Rating: 2.5 stars
23 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 12

This old-fashioned candy recipe is light and airy, which is the reason it is called 'sea foam'.

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Recipe Summary

Servings:
16
Yield:
2 quarts
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Butter or oil an 8 inch square baking pan; set aside.

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  • Put sugar, vinegar, syrup, and water in a heavy 4 quart saucepan (cast iron if you have it). Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover and boil for 3 minutes, then remove lid and boil until temperature reaches 285 degrees F (140 degrees C) on a candy thermometer. Remove from heat and stir in the baking soda, mixing well to allow bubbles to subside a little.

  • Pour hot mixture into prepared pan and leave until just beginning to set. Mark into squares with a lightly oiled knife. Leave to set completely. Cut or break into pieces.

  • Combine chocolate chips, shortening, and baking chocolate in a 2-quart glass bowl. Microwave on High for 2 minutes to melt. Stir with a wooden spoon. Dip candy pieces into chocolate, covering completely. Let cool on waxed paper.

  • Wrap individually in waxed paper, twisting the ends together, and store in an airtight container.

Nutrition Facts

247 calories; protein 1.7g; carbohydrates 45.2g; fat 8.4g; sodium 42.6mg. Full Nutrition
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