Old-Fashioned Sea Foam Candy

Recipe View Prepare your canvas: Lightly butter or oil an 8-inch square baking pan. Set aside. (5 minutes)

Recipe View Craft the sea foam: In a heavy-bottomed 4-quart saucepan (cast iron preferred for even heating), combine the sugar, water, vinegar, and corn syrup. Over low heat, gently stir the mixture with a wooden spoon until the sugar is fully dissolved and the syrup is melted. (10 minutes)

Recipe View Achieve the perfect boil: Bring the mixture to a boil, then cover the pan and allow it to boil for 3 minutes. Remove the lid and continue to boil, monitoring the temperature with a candy thermometer until it reaches 285°F (140°C). (20 minutes)

Recipe View Introduce the foam: Remove the saucepan from the heat and swiftly stir in the baking soda. The mixture will bubble vigorously. Mix well, allowing the bubbles to subside slightly. (2 minutes)

Recipe View Shape the foam: Pour the hot mixture immediately into the prepared pan. Let it sit until it begins to firm up around the edges, but is still pliable. (15 minutes)

Recipe View Mark and set: Using a lightly oiled knife, score the candy into squares. Allow the sea foam to set completely, undisturbed. (60 minutes)

Recipe View Create the chocolate shell: In a 2-quart glass bowl, combine the chocolate chips, shortening, and unsweetened chocolate. Microwave on high in 30-second intervals, stirring in between, until melted and smooth. (2 minutes)

Recipe View Enrobe in chocolate: Dip each piece of sea foam candy into the melted chocolate, ensuring it is fully coated. Place the chocolate-covered candies on waxed paper to cool and set. (30 minutes)

Recipe View Preserve the freshness: Once the chocolate is set, wrap each candy individually in waxed paper, twisting the ends to seal. Store in an airtight container to maintain its delightful texture and flavor. (20 minutes)