cup corn syrup
teaspoons baking soda
cups semi-sweet chocolate chips
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.