Recipe
Ingredients
1 cup light corn syrup
1 cup light brown sugar
1 tablespoon white vinegar
2 teaspoons baking soda
optional garnish – flaked sea salt
Directions
Line a 9x13 cake pan with parchment paper. Set aside
In a large pot, over medium/high heat, stir together the corn syrup, brown sugar, and vinegar. Stir frequently until the mixture comes to a boil.
Once the mixture is boiling, attach a candy thermometer to the side of the saucepan, making sure the tip of the thermometer is in the boiling liquid, but not touching the bottom of the pan.
Continue to cook without stirring the candy until it reaches 290°F on your candy thermometer.
Remove the pot from the heat and stir in the baking soda. Mix with a whisk until the baking soda is evenly combined. Be careful not to over-stir as this will deflate the bubbles.
Pour the mixture into the prepared pan as evenly as you can. Tilt the pan around to help the candy spread, but don’t hit the pan or use a spatula to spread, as this will deflate the bubbles. It’s ok if it’s not perfectly even.
Allow the candy to cool in the pan for at least an hour.
Remove the candy from the pan using the parchment paper to lift it out and break the candy into pieces using a knife. You will have jagged pieces.
Dip ½ of the jagged piece of Sea Foam into melted chocolate and let cool. Optional garnish with sea salt.