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1 c. sugar
1 c. Karo syrup, light
4 tsp. sifted baking soda
1 bag candy chocolate (the kind used in candy molds)

Heat sugar and syrup on medium heat to 300 degrees, using candy thermometer. Remove from heat. Briskly stir in sifted soda. Pour into foil-lined 9 x 13 inch pan. Cool completely. Cut or break into pieces. Melt chocolate. Dip seafoam pieces into chocolate and cool on wax paper.
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