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Seafoam Candy Recipe

Have you tried Seafoam Candy before? It’s also known as honeycomb or sponge candy. It’s not always easy to find, even in candy stores, so try this seafoam candy recipe at home.

Seafoam candy recipe

What is Seafoam Candy?

Seafoam Candy gets it’s name from the airy, bubble filled texture of the crunchy toffee-like candy. I think it’s also a bit because the baking soda in the recipe gives it a slightly salt flavor. Kind of like how sea air can smell and taste sometimes.

It’s often covered in chocolate, which actually extends its shelf life because the chocolate protects the seafoam from any humidity in the air that could turn the candy sticky.

Can you make Seafoam candy at home?

Yes, you can! 

Seafoam reminds me of my mom, because she’s always loved it and always got super excited if we found it somewhere (usually in a little candy shop while on vacation.)

We actually had some at the fair this last weekend and then decided to try out making it.

I made it twice (the first one didn’t work out) so I ended up combining a few different recipes I found online. This recipe uses brown sugar and white sugar, giving it a deeper flavor.

Recipe for making Seafoam

1/2 cup brown sugar
1/2 cup white sugar
1 cup light corn syrup
2 tsp baking soda–sifted
1 bag milk chocolate chips

Sift the baking soda
Line 9×13 pan with foil

Mix sugars and syrup in a heavy-bottomed pan and stir while heating, all the way up to 288 F  (most recipes said 300, but my first batch tasted burned even cooking to only 294 F)

Measuring temperature of seafoam candy

As soon as it reaches 288, remove pan from heat and quickly sprinkle baking soda over the mixture and stir rapidly to thoroughly mix.  It will turn bubbly and light-colored.

Once the baking soda is all incorporated, pour in the lined pan, but don’t “mess” with it too much because you don’t want to be popping all the tiny bubbles.

Let cool and harden then break into pieces.  

Melt chocolate chips (I used Ghirardelli milk chocolate chips) in the microwave at 50% power, or use a double boiler. You can experiment with semisweet chocolate chips or dark chocolate chips to find your favorite flavor.

Dip seafoam pieces in melted chocolate and place on wax paper to set.

I kept mine in the fridge since it’s been so hot here the last couple of days.

Also, don’t be scared if the candy tastes a little funny before it’s dipped in the chocolate. The baking soda gives it a bit of a salty taste, but it meshes perfectly when the chocolate’s on there!

It’s similar to Cadbury Crunchie Bars

Recipe for homemade seafoam candy

What do you think–will you give it a try?

Seafoam Candy

Seafoam Candy

A crispy, crunchy, almost toffee-like candy with a chocolate coating


  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 cup light corn syrup
  • 2 tsp baking soda, sifted
  • 1 bag milk chocolate chips


  1. Line 9×13 pan with foil and butter.
  2. Sift the baking soda to remove any lumps.
  3. Mix sugars and syrup in a heavy bottomed pan. Stir while heating, all the way up to 288 F.
  4. Remove pan from heat and quickly sprinkle baking soda over the mixture. Stir rapidly to thoroughly mix. It will turn bubbly and light colored.
  5. Pour candy into lined pan, spreading only a tiny bit to not remove air bubbles.
  6. When candy is cool, break into pieces.
  7. Cover in melted chocolate.

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Nutrition Information:



Amount Per Serving: Calories: 190

Want a sweet recipe that doesn’t require cooking? Try this Caramel Twix Dip

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Need a candy thermometer? This one comes very highly rated on Amazon!

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Chuck LD [email protected] LD [email protected]

Wednesday 21st of September 2022

Can you use a hand mixer when you put in the Baking soda?

29 Christmas Candy Recipes - Spaceships and Laser Beams

Monday 12th of September 2022

[…] 15. Seafoam Candy […]


Saturday 20th of November 2021

Sounds like a great recipe. Can’t wait to try it. One helpful hint for other readers: the temperature you cook candy at should be adjusted for altitude. Cooking sea foam up to 300 degrees is only if you live at sea level. A good rule of thumb is to subtract 2 degrees from the cooking temperature for every 1000 feet above sea level. If you don’t know the altitude where you live, you can Google it. Hope this helps! :)


Tuesday 14th of December 2021

Thank you for the tip!

Susan Bliesner

Sunday 19th of April 2020

I tried to make this and it tastes fine but it is really thin. How can I make it thick?


Wednesday 22nd of December 2021

Pour it into multiple small bread pans, you must be quick


Thursday 19th of December 2019

Grew up making sponge candy. My mom would "butter" the enameled top kitchen table and pour the finished candy out on to it. It would cool quicky. We kids would crack it into pieces. Great memory! Will try this recipe...I now have the table!

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