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 its 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.

This recipe also has NO vinegar. One version included it, and I didn’t like the taste of the result!

How long does seafoam candy last?

Store seafoam in an airtight container for up to 4 weeks. It can also be stored in the refrigerator. Seafoam won’t necessarily spoil, as there are no dairy ingredients, except the chocolate, which we know lasts a long time.

Can I freeze seafoam candy?

Yes, seafoam can be frozen. Again, keep it in an air tight container. Let it come to room temperature before eating, and be aware that the texture may be slightly affected if it absorbs moisture from condensation.

Recipe for making Seafoam Candy

Ingredients:
1/2 cup brown sugar
1/2 cup white sugar
1 cup light corn syrup
2 tsp baking soda–sifted so there are no little lumps
1 bag milk chocolate chips

Prep:
Sift the baking soda
Line 9×13 pan with foil and lightly rub with butter to prevent sticking

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)

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

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 incorporated, pour it into the lined pan, but don’t spread it; you don’t want to pop 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

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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

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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• 
  Candy Thermometer with Pot Clip Attachment and Quick Reference Temperature Guide

Nutrition Information:

Yield:

24
Amount Per Serving: Calories: 190

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