• Line 9×13 pan with foil and give a light coating of cooking spray.
• Sift the baking soda to remove any lumps.
• Mix sugars and syrup in a medium-sized, heavy bottomed pan.
• Stir while heating, use a candy thermometre to cook the mixture to 288F.
• Remove pan from heat and quickly sprinkle baking soda over the mixture. Stir rapidly to thoroughly mix. It will turn bubbly and light colored.
• Pour candy into lined pan, spreading only a tiny bit so as not to remove the air bubbles.
• When candy is cool, smack with a heavy knife to break into pieces.
• Cover in melted chocolate if desired.

Dipping Pieces Into Chocolate

• Start a kettle full of water.
• Line a cookie sheet with wax paper and confirm you have room in your fridge to put it.
• Melt 200 grams of semi-sweet chocolate chips in a small bowl, in the microwave. Doing in bursts of 30 seconds until it's able to be stirred smooth.
• Pour the boiling water into a small pot and set the bowl on top of it. This just keeps the chocolate soft while you're dipping.
• Dip the piece of seafoam into the chocolate, tapping gently against the side of the bowl to get rid of excess. Place on the lined cookie sheet.
• Place filled cookie sheet in fridge to set for about an hour.