I’ve been on a quest to figure out how to make great sea foam candy. There are a lot of different names for this type of candy, some people call it honeycomb candy, honeycomb toffee, golden crushers, cinder toffee, sea foam candy, sponge candy, sponge toffee, fairy food or hokey pokeys. Mostly we call it delicious!
Have you ever had it? It’s one of my favorite things! It tastes like crunchy caramelized sugar. Most chocolate candy shops sell it. A couple weeks ago, my Dad brought home some of the best I had ever had. It was light and airy…meltinyourmouthsugarygoodness! I have tried several times and I think I finally have it figured out! Making candy is a science. When making candy, things like exact temperatures and humidity in the can make or break it.
How to make Sea Foam Candy
It has just a few basic ingredients, so one would think it shouldn’t be that hard, but it’s a trial and error situation.
It’s fun to make at home because you can decide if you want to dip it in chocolate or just eat it plain. We dipped only half of each piece in chocolate. This helps keep your fingers clean when dipping, and it keeps it more about the candy than the chocolate.
We made a video so you can see how to make sea foam candy!
When it comes to dipping the candy in chocolate, we love milk chocolate, and we think Guittard Milk Chocolate chips are the best! If you have extra chocolate leftover after dipping the candy, we have found that scrapping it out of the bowl onto sheets of parchment paper and freezing it flat is a great way to save it. It’s easy to break chunks of chocolate off when you freeze it flat.
We added some of the candy to a vanilla milkshake, and it was SO GOOD!
It gives the shake a nice crunchy texture.
We love it dipped in chocolate THE MOST!
Here’s what it looks like when you buy it at the store. Usually it is completely covered in chocolate.
Have you ever made it at home?
For your viewing pleasure…my first failed attempts at making sea foam candy:
*Update! …We finally have a recipe that we love!
Sea Foam Candy
- ¼ tsp gelatin
- 1 tsp water
- 1 ½ cups sugar
- ½ cups light corn syrup
- ½ cup water
- 1 tbsp baking soda sifted
Chocolate For Dipping
- 1 bag chocolate chips of your choice (Guittard milk chocolate chips...are our favorite)
Line a 9x9 pan with parchment paper. We use binder clips to hold the parchment in place on all four sides.
In a small glass bowl, add gelatin and 1 tsp water together and allow the gelatin to bloom.
In a medium-large size (tall) pot, mix together sugar, corn syrup and 1/2 cup water. Heat over medium heat and stir until the sugar dissolves and the mixture comes to a boil.
Insert a candy thermometer and heat mixture to 300° F. Do not stir the sugar mixture after the candy thermometer goes in. The boiling sugar mixture will stir itself.
Remove from heat and let sit for a minute or two, the bubbles should slow down. Add the bloomed gelatin and whisk, be careful, the hot sugar syrup will bubble up.
Now sprinkle the baking soda over the sugar mixture and whisk vigorously. Return mixture to the heat and continue whisking for 30 seconds. The sugar mixture will rise up in the pot, nearly double in size.
Quickly pour mixture into the parchment lined pan, it should pour out in a big glob. Do not try to spread it out, just let it settle into the pan. Allow it to cool completely for about 2 hours (or overnight) before taking it out of the pan.
When ready, break it into pieces, this can be a messy process.
Melt chocolate in a glass bowl for 1 minute in the microwave. Stir the chocolate with a spatula for an even melted consistency. Dip sponge candies in the melted chocolate, scrape off any excess, and set each one on a parchment lined pan. Once the chocolate is set, you can enjoy!
Store in an air tight container at room temp.
If you dip the entire candy in chocolate it will protect the candy against humidity.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!