Recipe by MARBALET
"This old-fashioned candy recipe is light and airy, which is the reason it is called 'sea foam'."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
distilled white vinegar
light corn syrup
semi-sweet chocolate chips
1 (1 ounce) square
There are a couple good tips for making this type of candy. #1. Don't make it on a humid or rainy day, it just will not turn out properly. #2. Always have a fresh box of baking soda, it makes the candy more sponge-like. Stale soda won't make it foam up as much as it should to be light.
I so wanted to make this candy, it is my sister's favorite from the candy shops. I tried it four times and each time it was a disaster! I have no idea what I did wrong, I stared at the candy thermometer the whole time.
I just wanted to let everyone know that there is a special knack to making this candy. I myself cannot make it. I've burn many batches. Now my husbands Aunt follows this recipe and makes the BEST seafoam. So I'm thinking its a candy not everone can master. Oh well.....I'll try try and try again. But this recipe does work...just not for me. :)
In fairness to MARBALET, some of yours don't turn out as expected not because her recipe is wrong or you're doing it wrong. It's because you're talking about 2 different kinds of seafoam candy. One that is white, chalky and smooth made with eggwhites to look like meringue pillows... and one that is toffee-like, crunchy that is the center of a crunchie or violet crumble bar.
I also had a terrible failure. I did overcook it just slightly, but the texture was really really wrong.. instead of light and crisp and chalky like it's supposed to be, it was very heavy and and the bubbles were larger and fewer than they should have been, and the texture reminded me a little of stale cereal. Eww. I'm going to try a recipie with egg whites this time.....
I have to disagree with you guys! I loved this candy! Although, I did have to grease the pan a lot for the candy to even come out! This was definitly a big problem.
Even though I heavily greased the pan, I could not get the candy out. I was very disappointed, but not as much as my husband - he'd been dying for this treat! I wound up having to soak the pan in HOT water for hours to melt the candy. Plus the little chips of candy I managed to carve out didn't taste "right".
I think this recipe came out fine! We made it several times with no p[roblem, broken it up and dipped it in almond bark to fill tin's for Christmas presents
* Percent Daily Values are based on a 2,000 calorie diet.
Old-Fashioned Sea Foam Candy
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 76
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make simple old-fashioned chocolate fudge.
See how to make jellied candy with fresh peaches.
See how to make amazing candy from matzo!