Directions: |
Directions:1. Combine the sugar, corn syrup and vinegar in a large, heavy saucepan (preferably a Dutch oven for even heating.) The last step in the preparation process causes the mixture to foam up like crazy, so a 6-quart pot is none too large. I like to lightly coat the pot with butter first so that the mixture sticks less to the sides. Cook, stirring constantly, until sugar dissolves. The mixture isn’t going to get clear, so once the mixture gets to the bubbling point, insert a candy thermometer and bring the mixture to 300 degrees. 2. While doing 1), have your extra person mix the baking soda with a couple of tablespoons of corn syrup in a microwaveable container. I use a lightly buttered coffee mug. Stir the mixture well and then heat just until hot so that the mixture won’t cool the mix in the Dutch oven when you pour it in to cause the foaming action. 3. This part definitely works best with two people. Lightly butter a 9-inch square pan (I had to buy mine at Smart and Final) and set it on a cooling rack. Have two hot mitts ready. Remove the Dutch oven from heat and pour in the baking soda mixture while stirring like crazy. The mixture will foam immediately. While one person holds the pot, the other can spoon the mixture into the pan. Work quickly. Do not spread the mixture in the pan since it will sort of spread itself. Let the pan cool on the wire rack. 4. When the candy has cooled, pop it out of the pan and break it into pieces. You can coat the candy in chocolate if you wish. |
This recipe for Seafoam Candy is from