Every time my mom would come to visit me she made sure to stop there to get a box or two of her favorite candy there – seafoam. So, in honor of her, I decided to try and make it myself! Line a 9” x 13” pan with foil, spray with non-stick spray and set aside. In a heavy pot add the sugar, brown sugar, corn syrup and vanilla. Turn the heat to medium high and, stirring regularly, melt the sugars and heat the mixture to 290 degrees. When you hit 290, remove the pot from the heat and sprinkle the baking soda over the top (don’t pour in clumps – spread it around) and stir vigorously to get it all mixed in. The baking soda will react with the liquid and create air bubbles that give the seafoam its distinctive texture. Immediately pour the mixture into your prepared pan and let it cool completely. Once it’s cool, lift it out of the pan by the foil and break the candy into pieces. Note – you’ll have a lot of “waste” – pieces and dust too small to dip. See below: I saved the candy dust in a sealed bag and I think I’ll try to throw them into some cookies next time I make them. When you’re ready to coat the pieces big enough to coat, spread out some wax paper on your work surface. Melt the chocolate, dip the candy into the chocolate and then transfer it to wax paper to harden, then enjoy!!Ingredients
Directions
For this one you’ll need a candy thermometer.
Seafoam
When I was in college there was this candy store in town. It wasn’t like a corner market – it was a fancy(ish) place with very good candy that they made on the premises.
Ugly Desserts 
I haven’t made sea foam in years. We did this a lot when I was a kid. Thanks for reminding me how good this homemade candy is.
LikeLike
My Father was a Candy-artisan, Chef, & Baker(b4 his time) for his Chocolate Shoppe in the Burbs of STL, Mo. My Mom & Grandmom baked all our pies. Besides being permitted to scavenge any chocolate that remained on his copper pans b4 washing them all; this was my favorite candy. However, he called them another name that began with a ‘M’ ? As did the Artisan who trained him.
My question is, do you know what that name may have been?
Also ours had consistency or appearance more like a loose styrofoam or seafoam that rests @ a calmer sea shoreline (if that’s helpful)? They were crunch-like, not hard & very little waste. Again more like breaking up styrofoam. . . Which is a horrible example, since they’re SO tasty!
I look forward to your reply.
Since State Universities use to really be free from tuition IF one’s parents weren’t wealthy but paid State taxes ~ I had our real America’s Dream and moved onto Medicine. The Science of Candy making with Baking; gave me a great advantage in Chemistry & Lab courses. But I’ve since forgotten this candy’s name plus a-few others. Turtles were also a favorite if you’ve made those ?
Respectfully yours
Teri
LikeLike
I’ve heard Seafoam called honeycomb and also sponge candy but I don’t remember anything starting with an M. Could it possibly be one of those?
I don’t make a ton of candy – I’m much more of a baker. But that said I really like turtles and they are on my (very, very long) to do list. 🙂
LikeLike
Molasses puff. Still available.
LikeLike
I’m so making this!!! Thank you! This is basically what we call “Crunchies” back in England, and they are a family favourite 💗
LikeLiked by 1 person
Enjoy!! Let me know how they turn out!
LikeLike
Grandma made this alot..without chocolate though…love it bare.
LikeLiked by 1 person
Oh, I’d be lying if I said a bunch of candy didn’t get eaten before it got covered with chocolate!!
LikeLike
Hi, thanks for reminding us all of our childhood favorite candy. It’s called Honeycomb , made by Cadbury in Australia. I always buy for my kids whenever I see them in candy stores. Thanks for sharing!!
LikeLiked by 1 person
Oh yeah! Here in Western New York it’s known as sponge candy. It’s a favorite of so many people here but should only be made when the humidity is low otherwise the sponge deflates and becomes more of a mass of sugar (not bad in itself!) The exterior shell becomes hollow.
Happy Sponge Candy Day!
LikeLiked by 1 person
And here in Wisconsin, it’s called Angel Food candy!
LikeLike
I hadn’t heard that one! I have heard it called multiple things, but where I grew up back east it was definitely Seafoam!
LikeLike
Nice recipe and website.
If it might be a “molasses puff” could the brown sugar or corn syrup be replaced with molasses?
If there’s any baker/chemists out there, help!
LikeLike
I haven’t tried it, but I’ll bet you could certainly replace the corn syrup with molasses. The brown sugar might be an issue because of the difference in texture, but molasses and corn syrup should be close enough so that you can make a direct swap. My guess is that will result in a more intense flavor (not necessarily a bad thing!), but if you try it please let me know
LikeLike