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.
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
Ingredients:
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
Prep:
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)
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 
What do you think–will you give it a try?
Seafoam Candy
A crispy, crunchy, almost toffee-like candy with a chocolate coating
Ingredients
- 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
Instructions
- Line 9×13 pan with foil and butter.
- Sift the baking soda to remove any lumps.
- Mix sugars and syrup in a heavy bottomed pan. Stir while heating, all the way up to 288 F.
- 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 to not remove air bubbles.
- When candy is cool, break into pieces.
- Cover in melted chocolate.
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Nutrition Information:
Yield:
24Amount Per Serving: Calories: 190
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grew up eating sponge candy only made in cooler months in buffalo ny. I moved to texas and made it several times. It can get messy when cutting it…I dipped it in bakers milk chocolate. I did a side by side the real sponge with mine, and NO one could tell the diff blindfolded. I make it at xmas and its part of my candy gifts. everyone always wants more ! btw, I never used brown sugar in it. I dont believe that is the original recipe. it would give it a diff flavor, will have to try it next time.
keep it in the fridge in sealed container lined with wax paper. do not let it get moisture at all it will dissolve. I have kept my candy for weeks . and just as fresh as the day I made it.
my moniker angelnuggets..was made for the sponge candy I was making . they are nuggets and taste heavenly like angels made them.
You had me at Cadbury Crunchie Bars….definitely need to try making this…
This mix is awesome. Try it over popcorn – pop about 6 cups of plain popcorn, then use your fingers to sift out the "old maids" and hulls. When you reach temperature, splash in a little Vanilla extract, then sprinkle with your baking soda. After you stir it all in, quickly poor over the popcorn, and spread the corn out on the lined sheet pan. I bag it with little candy treats mixed in at the holidays. I've also been known to gild the lily and drizzle dark and/or white chocolate over it.
Really good. I used to love Violet Crumble bars in the 80s. Seafoam is my husbands favorite and is not easy to find. Also it is expensive if you manage to. Even though when comparing recipes I hadn’t seen any using brown sugar, I made this exactly as written. It was a big hit.
I certainly will try making it. I moved to Tennessee from Michigan & I can not find it here at all. I could order it but I dont care to order food through the mail, I like seeing food esp. my candy LOL. Thank you for the comments. The “tide bits” will help. Happy Holidays to all & your families!
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!
I tried to make this and it tastes fine but it is really thin. How can I make it thick?
Pour it into multiple small bread pans, you must be quick
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! 🙂
Thank you for the tip!