Seafoam Candy

By stancec44

Ingredients

• Butter, to generously grease the dish
• 1 cup (200 g) sugar
• ½ cup (115 g) unsalted butter
• ½ cup (120 ml) corn syrup
• ⅛ teaspoon sea salt
• 3½ teaspoons baking soda
• 2 teaspoons pure vanilla extract
• 12 oz (340 g) good-quality dark chocolate, chopped

Details

Preparation time 30mins
Cooking time 45mins
Adapted from anediblemosaic.com

Preparation

Step 1

Grease an 8 by 8-inch baking dish with butter; line it with 2 pieces of parchment paper so that the paper hangs over all 4 sides, and then generously grease the paper with more butter.

Add the sugar, butter, corn syrup, and salt to a heavy-bottomed, deep-sided, medium-sized saucepan.
Heat over medium-high heat until the mixture turns amber colored, about 10 to 15 minutes. (You can swirl the pan, but don’t stir.)

Once amber-colored, turn off the heat and use a wooden spoon to stir in the baking soda and vanilla. (Be careful because the mixture will foam up. Don't stir too much because you want the bubbles in the candy.)

Pour the candy into the prepared dish and don’t move the dish until the candy is fully set, about 1 to 2 hours.

Once set, break or cut the candy into about 1 to 2-inch-sized pieces. (You will have smaller candy crumbs; they are still delicious, so don’t discard them. Use the crumbs to garnish cupcakes, cake, ice cream, pancakes, waffles, yogurt, etc.)

Melt the chocolate in a microwave or double boiler. To coat the candy, gently brush off any small crumbs on the candy, dip it in the chocolate, and remove it with a fork to let the excess chocolate drip off. Place it on a wire rack or parchment paper-lined baking sheet.

Let the chocolate set before serving or packaging the candy.