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Sea Foam Candy

Light, airy, crunchy, sweet, that's the brilliance of this simple, yet complex candy. Be sure that you have a nice deep pot with a solid-fitting lid and a candy thermometer. After you add the baking soda, the mixture will double or even triple in size and you don't want it to spill over. You can use any kind of toppings. Author Michael Harlan Turkell, who published this recipe in his awesome book, AcidTrip: Travels in the World of Vinegar, recommends Aleppo pepper, dried lavender flowers and toasted fennel seeds. I’ve used flaky sea salt, broken up dried banana chips, toasted sesame seeds and coconut. You could also temper a bit of chocolate and dip the cooled pieces into it, then let them cool. Stored in an airtight container, the candy will keep for about a month. Makes one pound for about $2.
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Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 1/2 cups sugar (450g)
  • 3 tablespoons honey or corn syrup
  • 1/4 cup cider vinegar (60ml)
  • 1 cup water (240g)
  • 1 tablespoon + 1 teaspoon baking soda
Optional toppings
  • 3/4 cup tempered milk, dark or white chocolate
  • 2 tablespoons lavender flowers, aleppo chili or fennel seeds (optional)

Equipment

  • Large pot (6 quarts or larger) with lid
  • Candy thermometer
  • Whisk
  • Heatproof spatula
  • Baking sheet
  • Silicon baking mat or parchment

Method
 

  1. Before you begin, line a baking sheet with a silicon mat or parchment. Get a set of oven mitts, a whisk and a heatproof spatula and have them ready.
  2. Combine the sugar, corn syrup, cider vinegar and water in a deep pot. (In other words, everything but the baking soda.) Place the pot over high heat and cover. The lid is essential as its keep the sugar from crystalizing on the side of the pot.
  3. Bring the mixture to a boil. As the water evaporates, you’ll hear the boiling get louder, like rain moving in close from a distance.
  4. Lift the lid and affix your candy thermometer to the side of the pot and then recover with a lid so you can watch the temperature. Continue to boil until the temperature reaches 290F/145C.
  5. Carefully whisk in the baking soda and let the mixture bubble up to allow air bubbles to form. Using oven mitts, grab the pan and immediately pour it out on the lined baking sheet. Sprinkle your toppings over the top quickly and let it cool for 20 minutes or more. Once cooled, break the candy into pieces.