| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Old Fashioned Sea Foam Candy

2 cups light corn syrup
2 cups packed brown sugar
4 teaspoons baking soda
1 (12-ounce) package milk chocolate chips

1 tablespoon vegetable shortening

1. Line bottom and sides a 13 x 9 x 2-inch baking pan with lightly buttered aluminum foil. Set aside.
2. Combine sugar and corn syrup in a large, heavy cooking pot. Cook over medium heat, stirring constantly, until sugar dissolves. Continue cooking, without stirring, to 300*F (150*C) on a candy thermometer, about 15 minutes. (A small amount of syrup will separate into brittle threads when dropped into cold water.)
3. Remove from heat and stir in baking soda, mixing well. Mixture will foam up. Quickly pour into prepared pan. Allow to set at room temperature until firm. Invert pan and peel off foil. Break into pieces.
4. Melt chocolate and shortening in double boiler over simmering water; dip candy pieces in chocolate. Place on waxed paper-lined baking sheets and allow to dry at room temperature. Store tightly covered at room temperature.

Makes about 2 pounds candy.