Old-Fashioned Sea Foam Candy Recipe - Allrecipes.com
Old-Fashioned Sea Foam Candy Recipe

Old-Fashioned Sea Foam Candy

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"This old-fashioned candy recipe is light and airy, which is the reason it is called 'sea foam'."

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Ingredients Edit and Save

Original recipe makes 2 quarts Change Servings


  1. Butter or oil an 8 inch square baking pan; set aside.
  2. Put sugar, vinegar, syrup, and water in a heavy 4 quart saucepan (cast iron if you have it). Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover and boil for 3 minutes, then remove lid and boil until temperature reaches 285 degrees F (140 degrees C) on a candy thermometer. Remove from heat and stir in the baking soda, mixing well to allow bubbles to subside a little.
  3. Pour hot mixture into prepared pan and leave until just beginning to set. Mark into squares with a lightly oiled knife. Leave to set completely. Cut or break into pieces.
  4. Combine chocolate chips, shortening, and baking chocolate in a 2-quart glass bowl. Microwave on High for 2 minutes to melt. Stir with a wooden spoon. Dip candy pieces into chocolate, covering completely. Let cool on waxed paper.
  5. Wrap individually in waxed paper, twisting the ends together, and store in an airtight container.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jul 12, 2010

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.

Most Helpful Critical Review
Jan 01, 2004

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.


21 Ratings

Nov 24, 2008

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. :)

Mar 14, 2011

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.

Dec 18, 2003

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.....

Dec 10, 2006

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.

Dec 21, 2003

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".

Aug 27, 2010

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


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  • Calories
  • 247 kcal
  • 12%
  • Carbohydrates
  • 45.2 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 43 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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