Chocolate Covered Seafoam Recipe 445

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CHOCOLATE COVERED SEAFOAM RECIPE - (4.4/5)



Chocolate Covered Seafoam Recipe - (4.4/5) image

Provided by Lulubelle

Number Of Ingredients 4

1 cup sugar
1 cup corn syrup
4 teaspoons baking soda
2 cups semi-sweet chocolate chips

Steps:

  • Generously grease 3 cake pans and set aside. 2. In a large saucepan, bring sugar and syrup to a boil over medium heat. Stir constantly until sugar is dissolved. 3. Bring sugar mixture up to 305 degrees, stirring occasionally. (I've found that in order to not burn the candy, it's easiest to remove the pan from the heat when the sugar mixture reaches 300 degrees. The candy temperature will continue to rise for a few seconds and leaving it on the heat brings the temperature up too quickly, resulting in burned candy. Not fun...trust me!) 4. Pour baking soda into syrup all at once. Sugar mixture will foam up quickly--be careful! 5. Mix thoroughly and quickly. Pour into greased pans. 6. Allow the candy to cool for a couple hours before breaking into pieces. 7. Melt chocolate chips in a microwave safe bowl. 8. Dip seafoam into chocolate and set on waxed paper to harden. Store in an airtight container.

OLD-FASHIONED SEA FOAM CANDY



Old-Fashioned Sea Foam Candy image

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

Provided by MARBALET

Categories     Desserts     Chocolate Dessert Recipes

Yield 16

Number Of Ingredients 8

1 pound white sugar
½ pint water
4 tablespoons distilled white vinegar
3 tablespoons light corn syrup
½ teaspoon baking soda
12 ounces semi-sweet chocolate chips
2 tablespoons shortening
1 (1 ounce) square unsweetened chocolate

Steps:

  • Butter or oil an 8 inch square baking pan; set aside.
  • 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 : Calories 247.3 calories, Carbohydrate 45.2 g, Fat 8.4 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 4.7 g, Sodium 42.6 mg, Sugar 41.2 g

CAB SHOP SEAFOAM



Cab Shop Seafoam image

Light brown and airy candy dipped in rich chocolate.

Provided by Lisa Marie Hardin

Categories     Desserts     Chocolate Dessert Recipes

Time 55m

Yield 36

Number Of Ingredients 5

1 cup white sugar
1 cup dark corn syrup
1 tablespoon distilled white vinegar
1 tablespoon baking soda
2 (12 ounce) bags semisweet chocolate chips

Steps:

  • 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.
  • 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 : Calories 137 calories, Carbohydrate 24.4 g, Fat 5.6 g, Fiber 1.1 g, Protein 0.8 g, SaturatedFat 3.3 g, Sodium 114.1 mg, Sugar 18.2 g

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