Best Chocolate Seafoam Recipes

Chocolate Covered Seafoam Recipe - (4.4/5) image

Provided by Lulubelle

Number Of Ingredients 4

1 cup sugar
1 cup corn syrup
4 teaspoons baking soda
2 cups semi-sweet chocolate chips

Steps:

Generously grease 3 cake pans and set aside. 2. In a large saucepan, bring sugar and syrup to a boil over medium heat. Stir constantly until sugar is dissolved. 3. Bring sugar mixture up to 305 degrees, stirring occasionally. (I've found that in order to not burn the candy, it's easiest to remove the pan from the heat when the sugar mixture reaches 300 degrees. The candy temperature will continue to rise for a few seconds and leaving it on the heat brings the temperature up too quickly, resulting in burned candy. Not fun...trust me!) 4. Pour baking soda into syrup all at once. Sugar mixture will foam up quickly--be careful! 5. Mix thoroughly and quickly. Pour into greased pans. 6. Allow the candy to cool for a couple hours before breaking into pieces. 7. Melt chocolate chips in a microwave safe bowl. 8. Dip seafoam into chocolate and set on waxed paper to harden. Store in an airtight container.

Chocolate Seafoam image

Provided by Chrystal Cackler @journeyrock92

Categories Candies

Number Of Ingredients 7

1 ounce(s) 1 block unsweetened baking chocolate
2 cup(s) packed light brown sugar
3/4 cup(s) cold water
1/2 cup(s) 5.5 ounce can chocolate flavored syrup
2 - egg whites, room temperature
1 teaspoon(s) vanilla
1/2 cup(s) coarsely broken nuts

Steps:

Melt baking chocolate in top of double boiler over hot, not boiling, water. Set aside over warm water. Combine brown sugar, water, and chocolate syrup in heavy saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture boils. Continue cooking, without stirring, to 250F (hard ball stage) or until syrup mixture, when dropped into very cold water, forms a firm ball that is hard enough to hold its shape, yet plastic. Remove from heat.
Immediately beat egg whites in large mixer bowl until stiff peaks form. Pour hot syrup in thin stream over beaten egg whites, beating constantly on a high speed. Continue beating until mixture forms peaks when dropped from a spoon, about 10 minutes. Quickly stir in vanilla and melted chocolate by hand. Fold in nuts. Drop by teaspoonfuls onto wax paper covered cookie sheet; cool. Store in airtight container.