Light brown and airy candy dipped in rich chocolate.

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Recipe Summary

prep:
5 mins
cook:
20 mins
additional:
30 mins
total:
55 mins
Servings:
36
Yield:
36 servings
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease a disposable 8x8 inch baking pan. Stir sugar, corn syrup, and vinegar together in a heavy saucepan until the sugar is just mixed in, and the mixture looks like dirty sand.

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  • Place pan over medium-low heat. Cook to 307 degrees F on a candy thermometer, about 15 minutes. Remove from heat; gently stir in baking soda. Pour candy into prepared pan and let cool in a draft free area.

  • Break cooled candy into bite-size pieces. Melt chocolate chips in a double boiler. Dip candy pieces in chocolate to coat. Let chocolate harden; store candy in an airtight container.

Nutrition Facts

137 calories; protein 0.8g 2% DV; carbohydrates 24.4g 8% DV; fat 5.6g 9% DV; cholesterolmg; sodium 114.1mg 5% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/21/2011
The taste is good (or would be had I not taken it too far) and the texture is right. But a big word of caution here. First - use a big pot. The baking soda/vinegar combo will balloon this to about 5x its original volume. I used my biggest saucepan and I think next time I'll use the stock pot to be safe. And most importantly...there is no way this would ever really fit in an 8x8 pan. It blows up and even after I poured it into the pan it kept expanding. It ran over the sides which was fine because when it cooled it was easy to break off. But it would have been much easier if it were on a cookie sheet lined with heavy duty foil coated in cooking spray. Maybe not quite as thick in the end but I think it'd still be pretty thick. Anyway those are my recommendations. I'd been craving seafoam and this will do the trick! Read More
(12)
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/21/2011
The taste is good (or would be had I not taken it too far) and the texture is right. But a big word of caution here. First - use a big pot. The baking soda/vinegar combo will balloon this to about 5x its original volume. I used my biggest saucepan and I think next time I'll use the stock pot to be safe. And most importantly...there is no way this would ever really fit in an 8x8 pan. It blows up and even after I poured it into the pan it kept expanding. It ran over the sides which was fine because when it cooled it was easy to break off. But it would have been much easier if it were on a cookie sheet lined with heavy duty foil coated in cooking spray. Maybe not quite as thick in the end but I think it'd still be pretty thick. Anyway those are my recommendations. I'd been craving seafoam and this will do the trick! Read More
(12)
Rating: 4 stars
11/04/2013
I have tried lining the pans with wax paper & foil both were epic fails what works so perfect you don't even need to grease the pans is either the rubbery (I can't remember what the material is) baking pans or a aluminum pie tin because they are both flexible when the candy cools you just turn them upside down and wiggle the entire piece out no picking off waxed paper or aluminum. Read More
(6)