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.
It 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 we found online.
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. Dip pieces in melted chocolate (I used Ghirardelli milk chocolate chips) and let the chocolate 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?
A crispy, crunchy, almost toffee-like candy with a chocolate coating As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Seafoam Candy
Ingredients
Instructions
Recommended Products
Nutrition Information:
Yield:
24
Amount Per Serving: Calories: 190
Need a candy thermometer?
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.