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Ingredients

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

Nutrition Info

247.3 calories carbohydrate: 45.2 g cholesterol: : - fat: 8.4 g fiber: 1.8 g protein: 1.7 g saturatedFat: 4.7 g servingSize: - sodium: 42.6 mg sugar: 41.2 g transFat: : - unsaturatedFat: : -

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.

2 quarts

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